Grilled Lamb Chops With Herbed Labneh

By ltrodrigu

Ingredients

• Kosher salt and freshly ground black pepper
• 3/4 pound yellow wax beans
• 3/4 pound haricots verts
• 1/3 cup finely chopped parsley
• 1 1/2 tablespoons finely chopped oregano
• 1 1/2 tablespoons finely chopped thyme
• Aleppo pepper (optional)
• 1/3 cup plus 1 tablespoon olive oil, plus extra for drizzling
• Juice and zest from 1 lemon
• 1/2 cup labneh or full-fat Greek yogurt
• 12 lamb rib chops
• 3 radishes, thinly sliced

Details

Servings 4
Adapted from wsj.com

Preparation

Step 1

Bring a medium pot of salted water to a boil over high heat. Light grill.

Add wax beans and haricots verts to boiling water and cook until just crisp-tender, about 2 minutes. Transfer beans to an ice water bath. Once cooled, remove beans and thoroughly dry.

Next, Make Chimichurri Sauce:
In a small bowl, combine parsley, oregano, thyme, Aleppo pepper and a pinch of salt, smashing with spoon or fork until herbs start to break down. Stir in 1/3 cup olive oil, lemon zest and 2 teaspoons lemon juice. Season with salt to taste.

In a small bowl, stir 1½ tablespoons chimichurri sauce into labneh and season with salt and olive oil to taste. In a large bowl, toss beans with remaining chimichurri. Season with salt, lemon juice and/or more oil to taste.