Greek Lamb Chops with Roasted Beans and Tomatoes and Skordalia
INGREDIENTS
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For the lamb:
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4 lamb shoulder chops or leg steaks
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Salt and pepper
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Olive oil, for drizzling
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1 sprig fresh oregano, stemmed and finely chopped
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1 small red chili pepper, finely chopped, or 1 teaspoon flakes
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1 large clove garlic, sliced
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Zest and juice of 1 organic lemon
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For the Roast Green Beans and Tomatoes:
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1 pound green beans or haricot verts, trimmed
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1 pint cherry tomatoes
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4 shallots, root attached and peeled, sliced into thin wedges
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4 cloves garlic, crushed
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2 sprigs oregano
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1/2 cup pitted kalamata olives
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Olive oil, for liberal drizzling
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1 cup Greek feta cheese, crumbled
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For the Skordalia:
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1 1/2 pounds Russet potatoes (3 large), peeled and cubed
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Salt and pepper
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1 cup whole milk
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2 cloves crushed garlic
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1/4 cup extra virgin olive oil (EVOO)
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Serves 4
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