Ingredients
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
¼
cup roughly chopped rosemary
¼
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)
½
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
½
cup roughly chopped parsley, leaves and tender stems
Zest of 1 lemon
Preparation
- 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.