LAMB CHOPS WITH BEANS, CORN AND ZUCCHINI

Lamb Chops With Beans, Corn and Zucchini image

Provided by David Tanis

Time 1h

Yield 4 servings

Number Of Ingredients 13

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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.