Lamb Chops With Creamy Green Beans And Potato Wedges - cooking recipe

Ingredients

1 3/4 lbs potatoes, peeled and cut into wedges
4-6 tbsp olive oil
1 1/2 tbsp butter
4 None shallots, peeled and chopped
1 tsp peppercorns, crushed
3/4 cup heavy cream
1/2 None lemon, juiced
1 1/4 lb green beans, trimmed and cut in 1/2
8 None lamb chops
12 cloves garlic, finely sliced
None None fresh thyme, to garnish

Preparation

Preheat the oven to 400\u00b0F. Place the potato wedges on a large baking tray. Drizzle with 2 tbsp oil, season and toss to coat. Bake for 30-35 mins, turning occasionally.
For the sauce, melt the butter in a saucepan, add the shallots and crushed peppercorns and saute for 2-3 mins. Add the cream, bring to a boil, then reduce the heat and simmer for 5 mins. Stir through the lemon juice. Season to taste and set aside. Meanwhile, cook the beans in salted boiling water for 5 mins. Drain then toss with the sauce. Cook for 1-2 mins until heated through.
Heat the remaining oil in a frying pan, season the lamb then add to the pan and cook for 2-3 mins each side. Work in batches, if necessary. Add the garlic 1 min before the end of cooking time. Allow to rest for a few mins before serving. Serve with the creamy green beans and potato wedges. Garnish with thyme.