Boneless Lamb Chops With Dilled Waxed Beans

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Lamb chops pan fried or on a grill is one of my favorites. however, so is serving boneless lamb chops with herbs, a creamy rosemary sauce, topped with pimento peppers and then surrounded with dilled waxed beans. if you like lamb and want to try something uniquely different, then this dish you might want to consider trying. in fact “go for it,” you will enjoy this delicious dish!!

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Steps

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Preparation.

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Debone the lamb chops by removing excess fat & bone and cut up the meat into bite size pieces , then take a meat hammer and pound to tenderize and flatten each piece , place the pieces of lamb in a big bowl and add 1 tablespoon sesame oil , rosemary needles , a pinch of salt , garlic , ginger , turn to mix ingredients , set aside.

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Drain a can of waxed beans , put in a bowl then add fresh chopped dill , salt to taste , set aside.

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Cooking instructions.

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Lamb-.

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In a large skillet pan add the bowl of lamb meat and stir-fry , turning as you go.

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After about 2 minutes , add the soy sauce and continue to stir-fry 3 or more minutes longer , try to cook the meat a little longer in order to get the pieces a little on the crispy side.

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Remove meat from the stove top and set aside.

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Waxed beans-.

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In a pot add the waxed beans and tablespoons butter , stir to heat quickly and then drain.

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Place the waxed beans on a big serving platter and in a circle around the inside rim of the .

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Ingredients

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shoulder lamb chops, sesame oil, oil, rosemary sprigs, salt, garlic, ginger, soy sauce, beans, fresh dill, butter, stock, bristol cream, creme fraiche, flour, chopped pimiento