Best 8 Lamb Chops With Beans Corn And Zucchini Recipes

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Tantalize your taste buds with a culinary journey featuring succulent lamb chops, a symphony of flavors and textures. This delectable dish is accompanied by a vibrant medley of fresh beans, sweet corn, and tender zucchini, all perfectly orchestrated to create a harmonious ensemble.

Savor the smoky, savory nuances of the grilled lamb chops, marinated in a tantalizing blend of herbs and spices. The beans bring a hearty foundation, their earthy notes providing a delightful contrast to the tender lamb. The corn adds a touch of sweetness, while the zucchini contributes a refreshing crunch.

Prepare to be captivated by the vibrant salsa verde, a symphony of fresh herbs, tangy capers, and briny olives, all united in a harmonious dance of flavors. This vibrant sauce complements the lamb chops perfectly, adding a layer of complexity and freshness.

Indulge in the creamy delight of the white bean puree, a velvety canvas of slow-cooked white beans, enriched with aromatic garlic and a hint of tangy lemon. This luscious puree serves as a perfect accompaniment to the lamb chops, offering a smooth and creamy counterpoint to the grilled meat.

Embark on a culinary adventure with this exceptional dish, where each element comes together in perfect harmony. Discover the tantalizing flavors of grilled lamb chops, complemented by a vibrant medley of fresh vegetables and a selection of delectable sauces. Prepare to be captivated by the symphony of textures and flavors that await you in this extraordinary culinary creation.

Let's cook with our recipes!

SPICE RUBBED LAMB CHOPS WITH GREEN BEANS



Spice Rubbed Lamb Chops with Green Beans image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

1 pound fresh green beans
1 small shallot, thinly sliced
2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 a lemon, juiced
2 tablespoons pine nuts, toasted
2 teaspoons kosher salt, plus extra for seasoning
1 teaspoon freshly ground black pepper, plus extra for seasoning
1 teaspoon freshly ground cloves
1 teaspoon freshly ground nutmeg
1/2 teaspoon ground cinnamon
8 loin lamb chops

Steps:

  • Preheat the oven to 325 degrees F.
  • Bring a saucepan of water to a boil and salt it generously. Add the green beans, and cook until crisp-tender, 4 to 5 minutes. Just before beans are done toss in the shallots. Drain and transfer to a serving platter. Drizzle the beans and shallots with olive oil, lemon juice, pine nuts, and season with salt and pepper, to taste.
  • Mix the 2 teaspoons salt, 1 teaspoon pepper, cloves, nutmeg, and cinnamon together. Brush each lamb chop lightly with the olive oil and season with the spice mixture. Heat a large nonstick skillet over medium-high heat. Cook the chops in the skillet, without crowding until brown and crisp on both sides, about 3 or 4 minutes for both sides. Finish chops in the oven for 1 minute for medium rare, or to desired doneness. Place the lamb chops around the beans and serve.

Nutrition Facts : Calories 522 calorie, Fat 27 grams, SaturatedFat 7 grams, Cholesterol 180 milligrams, Sodium 993 milligrams, Carbohydrate 10 grams, Fiber 4 grams, Protein 60 grams, Sugar 4 grams

LAMB CHOPS WITH BEANS, CORN AND ZUCCHINI



Lamb Chops With Beans, Corn and Zucchini image

Lamb chops are always a treat, especially when marinated with lots of chopped rosemary, sage and garlic, then pan-fried slowly in extra-virgin olive oil. A delightful accompaniment is a seasonal vegetable stew of fresh green beans, corn and summer squash. For the best marriage of flavors, cook the vegetables until rather soft. The chops get no sauce; the vegetables are finished with a little gremolata, in this case a mixture of parsley, scallions and lemon zest.

Provided by David Tanis

Categories     dinner, meat, main course

Time 1h

Yield 4 servings

Number Of Ingredients 13

3 pounds lamb chops (you'll want 2 or 3 chops per person)
Kosher salt and black pepper
2 or 3 garlic cloves, peeled and sliced
1/4 cup roughly chopped rosemary
1/4 cup roughly chopped sage
Extra-virgin olive oil
1 large onion, diced (about 1 1/2 cups)
1 pound zucchini and summer squash, diced in large cubes
2 cups corn kernels (from 2 large ears)
1/2 pound green beans, or a mix of green beans and Romano beans, trimmed and cut into 2-inch lengths
3 scallions, finely sliced, both white and green parts
1/2 cup roughly chopped parsley, leaves and tender stems
Zest of 1 lemon

Steps:

  • Generously season lamb chops with salt and pepper, garlic, rosemary and sage. Let marinate for at least 1 hour.
  • In a large skillet over medium heat, gently pan-fry the chops in 1/4-inch olive oil, about 5 minutes per side, until lightly browned. For medium-rare, cook just until rising juices are visible on the surface of chops; for medium, cook for 2 minutes more. Remove chops and let rest on a warm platter.
  • Meanwhile, add 2 tablespoons olive oil to a Dutch oven over medium heat. Add onions and cook, stirring, until translucent, 5 to 8 minutes. Add zucchini and squash, and cook, covered, stirring occasionally until soft, 8 to 10 minutes. Season lightly with salt. (This may be done up to several hours in advance.)
  • To finish, raise heat to high. Add corn and beans and stir. Season with salt and pepper. Add about 1/2 cup water, cover, and cook for 5 minutes, until the mixture is soft and juicy. Taste and adjust seasoning. Sprinkle with the scallions, parsley and lemon zest.

GRILLED LAMB CHOPS WITH CURRIED COUSCOUS AND ZUCCHINI RAITA



Grilled Lamb Chops with Curried Couscous and Zucchini Raita image

Categories     Lamb     Quick & Easy     Yogurt     Dinner     Mint     Curry     Summer     Grill/Barbecue     Couscous     Gourmet     Sugar Conscious     Peanut Free     Soy Free     No Sugar Added     Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 14

3/4 teaspoon curry powder
1/4 teaspoon turmeric (optional)
1/8 teaspoon cinnamon
1/2 teaspoon black pepper
1 1/2 cups water
1 1/4 teaspoons salt
2 tablespoons unsalted butter
1 1/4 cups couscous (8 oz)
1 1/4 lb (1/2-inch-thick) lamb shoulder blade chops
1 cup plain Greek yogurt
1 medium zucchini (1/2 lb), coarsely grated (about 1 cup)
1/4 teaspoon dried mint, crumbled
Special Equipment
a well-seasoned large (2-burner) ridged grill pan

Steps:

  • Heat lightly oiled grill pan over moderately high heat until hot but not smoking.
  • Meanwhile, toast curry, turmeric (if using), cinnamon, and 1/4 teaspoon pepper in a small heavy saucepan over moderate heat, stirring constantly, until fragrant, about 1 minute. Add water, 1/2 teaspoon salt, and butter and bring to a boil. Place couscous in a heatproof bowl and pour in boiling water mixture, then quickly cover with a plate or plastic wrap and let stand 5 minutes.
  • While couscous stands, pat chops dry and sprinkle on both sides with 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Grill chops, turning over once, about 6 minutes total for medium-rare. Transfer to a serving plate.
  • For raita, stir together yogurt, zucchini, mint, and remaining 1/2 teaspoon salt.
  • Fluff couscous with a fork and serve with lamb and raita.

ZESTY LAMB CHOPS WITH CRUSHED KIDNEY BEANS



Zesty lamb chops with crushed kidney beans image

Perk up lamb chops with lemon zest, then serve with mashed red beans with chilli and garlic for a speedy weeknight supper

Provided by Katy Gilhooly

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 8

8 lamb chops
2 tbsp olive oil
juice and zest 1 lemon
1-2 red chillies , deseeded and finely chopped
1 garlic clove , crushed
2 x 400g cans red kidney beans , drained
small pack mint , leaves picked and finely chopped
mixed green leaves such as rocket and watercress , to serve

Steps:

  • Heat a griddle pan over a high heat. Brush the lamb chops with 1 tbsp oil, then rub all over with the lemon zest and some seasoning. Griddle for 3-4 mins each side for slightly pink meat, or a little longer for well done. You may need to do this in 2 batches. Remove from the pan, wrap in foil and leave to rest for 10 mins.
  • Gently fry the remaining oil, the chillies and garlic in a saucepan for 2-3 mins. Add the kidney beans and gently crush them with a potato masher, then continue to cook for 3 mins until the beans are warm. Stir in the lemon juice, mint and seasoning, and serve with the chops and mixed leaves.

Nutrition Facts : Calories 519 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 4 grams sugar, Fiber 10 grams fiber, Protein 50 grams protein, Sodium 1.5 milligram of sodium

LAMB CHOPS WITH WHITE BEANS



Lamb Chops With White Beans image

This recipe from Canadian Living is like something you would be served at a French bistro. The flavours are so simple yet come together so beautifully. It is quick enough to prepare for a weeknight dinner but elegant enough to serve to guests.

Provided by Irmgard

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

8 lamb loin chops, trimmed
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons vegetable oil
1 onion, chopped
3 garlic cloves, minced
1/2 teaspoon dried rosemary, crumbled
19 ounces white kidney beans, drained and rinsed
1/2 cup chicken broth
2 plum tomatoes, chopped
2 tablespoons fresh parsley, minced

Steps:

  • Sprinkle the lamb with 1/4 teaspoons each of the salt and pepper.
  • In a large ovenproof skillet, heat 1 tablespoons of the oil over medium-high heat and brown the chops.
  • Transfer to a plate.
  • Drain the fat from the pan and add the remaining oil.
  • Cook the onion, garlic, rosemary and remaining salt and pepper over medium heat, stirring occasionally, until the onion is softened, about 3 minutes.
  • Add the beans and the broth and bring to a boil.
  • Place the chops on top of the beans and bake in a 425 degree F oven for 10 minutes.
  • Add the tomatoes and bake for another 5 minutes.
  • Sprinkle with parsley.

Nutrition Facts : Calories 786.6, Fat 58.5, SaturatedFat 23.4, Cholesterol 140.6, Sodium 895.1, Carbohydrate 24.8, Fiber 6.8, Sugar 4.6, Protein 39.4

REFRIED BEAN, ZUCCHINI AND CORN GRATIN



Refried Bean, Zucchini and Corn Gratin image

This is my own interpretation of a traditional Southwestern dish (that has many interpretations) called Three Sisters Casserole. Three Sisters refers to the Native American practice of growing corn, beans and squash in the same field. I've seen many different recipes for Three Sisters Casserole and Three Sisters Gratin, some using winter squash, more using summer squash. Sometimes the vegetables are combined and topped with a layer of polenta. In this version, each element gets its own flavorful layer. Although you can use canned beans for the dish, I urge you to use simmered beans because the refried beans will taste best if you reduce them in their flavorful broth.

Provided by Martha Rose Shulman

Categories     dinner, casseroles, main course, side dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 20

3 cups simmered black beans or pinto beans, with liquid (see recipe)
2 tablespoons grapeseed or sunflower oil
2 teaspoons cumin seeds, ground
1 chipotle in adobo, seeded and minced (optional)
Salt to taste
1 teaspoon mild or hot chili powder (more to taste)
2 tablespoons extra virgin olive oil
1/2 cup minced onion
Salt to taste
2 garlic cloves, minced
1 1/2 pounds zucchini or mixed zucchini and yellow squash, sliced about 1/4 inch thick
1/2 to 1 teaspoon oregano, preferably Mexican oregano, to taste
2 cups corn kernels (fresh or frozen)
1 1/4 cups milk
1 serrano chile, minced
1/4 cup cornmeal or polenta
Salt to taste
1/2 cup grated asadero, Monterey Jack or pecorino
1/4 cup crumbled queso cotijo, queso fresco, or feta
1 tablespoon butter or extra virgin olive oil

Steps:

  • Heat oven to 375 degrees. Oil or butter a 2-quart baking dish or gratin dish.
  • Refry beans: Drain off about 1/2 cup of liquid from beans, retaining it in a separate bowl to use later for moistening beans, should they dry out. Heat oil over medium-high heat in a large, heavy nonstick frying pan and add ground cumin and chili. Cook, stirring over medium heat, for about a minute, until the spices begin to sizzle and cook. Add beans and optional chipotle. Fry beans, stirring and mashing with the back of a spoon, until they thicken and form a thin crust on the bottom of the pan. Stir up crust and mix into the beans. Cook until beans are thick but not dry, about 10 minutes. Add liquid you saved from the beans if they seem too dry. Taste refried beans and adjust salt (they probably won't need any as the broth reduces when you refry them). Spread in an even layer in the baking dish. (Note: If you use canned beans, do not drain. The frying process will go more quickly.)
  • Clean and dry skillet. Heat over medium heat and add olive oil. Add onion and cook, stirring, until tender, about 5 minutes. Add a pinch of salt and garlic and cook, stirring, until garlic is fragrant, about 30 seconds. Add squash, oregano, salt and pepper, and turn up heat slightly. Cook, stirring often or tossing in pan, until squash is translucent and tender, 5 to 10 minutes. Taste and adjust seasoning. Spread in an even layer over the beans.
  • Combine corn and milk in a saucepan and bring to a simmer. Simmer 5 minutes, until corn is just tender. Stir in cornmeal and minced serrano, add salt to taste, and continue to simmer until mixture is thick, 3 to 5 minutes. Stir in grated cheese. Remove from heat and spread in an even layer over squash. Sprinkle crumbled cheese over top. Dot with butter or drizzle on oil.
  • Place in oven and bake 25 minutes, until bubbly and crumbled cheese is lightly browned. Serve hot or warm.

Nutrition Facts : @context http, Calories 524, UnsaturatedFat 10 grams, Carbohydrate 76 grams, Fat 16 grams, Fiber 16 grams, Protein 24 grams, SaturatedFat 4 grams, Sodium 1021 milligrams, Sugar 10 grams, TransFat 0 grams

LAMB CHOPS WITH GUAJILLO CHILI SAUCE AND CHARRO BEANS



Lamb Chops With Guajillo Chili Sauce and Charro Beans image

Provided by Alex Witchel

Categories     dinner, sauces and gravies, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 25

5 thyme sprigs
5 oregano sprigs
10 parsley sprigs
10 cilantro sprigs
4 garlic cloves
1 cup dry white wine
1/4 cup extra virgin olive oil
12 double-cut (2 ribs) baby lamb rib chops (about 10 ounces per serving)
Salt
pepper
5 guajillo chilies
3 garlic cloves
1/4 cup chopped onion
1 whole plum tomato
4 cups beef or vegetable stock
1 tablespoon olive oil
Salt
freshly ground black pepper
2 tablespoons olive oil
1/2 cup finely diced red onion
1 clove garlic, finely diced
1 small jalapeño, stemmed, seeded, and finely diced
2 15- to 16-ounce cans cannellini beans, rinsed and drained
Salt
freshly ground black pepper

Steps:

  • For the lamb: In a food processor, pulse thyme, oregano, parsley, cilantro and garlic cloves until finely chopped. Transfer to a large bowl, and whisk in wine and olive oil. Add chops and turn until thoroughly coated. Cover and refrigerate overnight.
  • For the sauce: Place a cast-iron or nonstick skillet over medium-high heat. Place chilies in pan and turn until they are puffed and toasted; do not allow to burn or they will be bitter. Transfer to a medium saucepan. Toss 3 garlic cloves in skillet until lightly charred on all sides, then add to saucepan. Add onion to skillet, again toss until lightly charred, then add to saucepan. Add whole tomato to skillet, char until skin blisters and add to saucepan, along with stock. Bring to a boil, simmer for 5 minutes and allow to cool for 20 minutes. Pour sauce through a fine-mesh strainer into a bowl, reserving solids.
  • Remove chilies from strainer and discard any stems and seeds they contain. Place peppers in a food processor or blender with the rest of the reserved solids. Purée, adding just enough liquid to make a thick paste. In a small saucepan, heat 1 tablespoon olive oil until sizzling, then add chili paste. Stir for 1 minute, then gradually add reserved liquid (watch out for spattering) until it forms a thin sauce. Simmer 5 minutes. Season with salt and pepper to taste.
  • For the beans: In a large skillet over medium heat, heat olive oil until shimmering. Add red onion, garlic and jalapeño, and sauté until lightly browned. Add beans and toss until heated through. Season with salt and pepper to taste. Cover and keep warm.
  • To finish and serve: Prepare a grill or place a large skillet over medium-high heat. Remove chops from marinade, season with salt and pepper to taste, and cook on each side until medium-rare. Spoon sauce in a large circle on each of four plates, top with a serving of beans and arrange chops around the beans.

LAMB AND WHITE BEANS WITH ROSEMARY



Lamb and White Beans with Rosemary image

This one-skillet meal is hearty and satisfying on a cold winter night.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 45m

Number Of Ingredients 9

2 tablespoons olive oil
4 loin lamb chops, (each about 6 ounces and 1 1/4 inches thick)
Coarse salt and ground pepper
1 medium onion, finely chopped
4 cloves garlic, sliced
1 tablespoon chopped fresh rosemary, (or 1 teaspoon dried), plus more for serving (optional)
1/4 to 1/2 teaspoon red-pepper flakes
2 cans (15 ounces each) cannellini beans, drained and rinsed
1/2 cup sun-dried tomatoes, slivered

Steps:

  • In a large skillet with a lid, heat oil over medium-high. Season lamb generously on both sides with salt and pepper. Place in skillet; cook until browned, 3 to 4 minutes per side (lamb will finish cooking in step 4). Transfer chops to a plate (keep oil in skillet); loosely cover with aluminum foil, and set aside.
  • To skillet, add onion, garlic, rosemary, and red-pepper flakes; season with salt and pepper. Cook, stirring frequently, until onion has softened, 3 to 5 minutes.
  • Add beans, sun-dried tomatoes, and 1/2 cup water. Bring to a boil, then reduce heat to medium-low; cook until mixture is slightly thickened and saucy, 4 to 6 minutes.
  • Place chops on top of beans in skillet (adding any juices that have accumulated on plate). Cover skillet, and simmer until meat is medium-rare, 3 to 4 minutes. Serve chops with beans, and garnish with rosemary, if desired.

Nutrition Facts : Calories 670 g, Fat 49 g, Fiber 5 g, Protein 32 g

Tips:

  • Choose high-quality ingredients: Use fresh, seasonal vegetables and high-quality lamb chops for the best flavor.
  • Marinate the lamb chops: Marinating the lamb chops in a flavorful mixture of herbs, spices, and olive oil will help tenderize and enhance their flavor.
  • Cook the lamb chops over high heat: This will help create a nice crust on the outside while keeping the inside juicy and tender.
  • Don't overcook the lamb chops: Lamb chops are best cooked to medium-rare or medium, so be careful not to overcook them or they will become tough.
  • Serve the lamb chops with a variety of sides: The beans, corn, and zucchini in this recipe are a great option, but you could also serve the lamb chops with roasted potatoes, grilled vegetables, or a fresh salad.

Conclusion:

This recipe for lamb chops with beans, corn, and zucchini is a delicious and easy-to-make meal that is perfect for any occasion. The lamb chops are tender and flavorful, and the vegetables are perfectly cooked and seasoned. This dish is sure to be a hit with your family and friends.

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