Lamb with Red Potatoes and Green Beans

This was super easy to make, and tasted pretty darn good. I was out of rosemary, so I resorted to concocting the below marinade which worked out great. I based it off the mint yogurt that is often served with lamb.

1 Tb. olive oil
1 lb. lamb chops ($8.99 per lb. at Whole Foods)
1 tsp. dried mint
1 lemon, squeezed out on lamb.
sea salt and pepper to taste

-Take thawed lamb chops, and cook in olive oil over low heat. It is apparently best to cook these in a cast iron skillet, but I do not have one. You also do not need alot of oil, since the fat in lamb will naturally help it to cook and not stick to the pan.
-Sprinkle with mint, lemon and salt and pepper to taste.
-Cook 6 minutes for medium rare and 10-12 minutes for a more well done lamb chop.
-Serve with red potatoes and parsley and green beans.

Now you have a super easy, yet elegant dinner that can be whipped up to impress anyone on short notice!