Ingredients
¼ tsp. fresh ground black pepper
Zest and juice from 1 lemon
2 Tbsp. olive oil
2 Tbsp. red wine vinegar
2 heirloom tomatoes, sliced (or 1 cup cherry tomatoes)
¼ cup Thai basil, torn
1 tsp. sea salt
10 oz. green beans, trimmed
6 lamb chops
¼ cup olive oil
2 tsp. fish sauce
2 Tbsp. soy sauce
¼ cup lime juice
2 tsp. brown sugar
2 cloves garlic, minced
2 Tbsp. ginger, grated
3 Tbsp. mint
⅓ cup cilantro, chopped
4 Tbsp. lemongrass, white and light green part copped
Step by step
Combine all ingredients in a medium bowl. Place lamb chops in a shallow glass bowl and pour marinade over top. Turn to coat, cover and chill 4-6 hours.
Bring 6 cups of water to boil. Add sea salt and green beans. Cook 2 minutes then transfer to bowl of ice water. Drain. Store in refrigerator until ready to use.
Combine red wine vinegar, olive oil, lemon juice and zest in small bowl. Season with pepper. Cover and set aside until ready to use.
Place the Smart Oven+ Grill Attachment in oven. Select GRILL Mode and preheat Grill to High heat setting.
Take lamb chops from marinade (reserve marinade) and arrange on Grill. Cook 6-7 minutes per side, until internal temp reaches 145°F. Bring marinade to a boil in small saucepan. Reduce heat and simmer 5 minutes. Remove from heat.
Place beans and tomatoes in large bowl. Toss with Red Wine Vinaigrette. Sprinkle with basil. Serve immediately with lamb chops and reduced marinade.