Boneless Lamb Chops With Dilled Waxed Beans

• 1 12 lbs shoulder lamb chops (or similar lamb chops)
• 1 tablespoon sesame oil
• 1 tablespoon oil (or more)
• 3 fresh rosemary sprigs (2 tablespoons needles plus 1 whole sprig)
• 1 teaspoon salt, to taste
• 1 tablespoon grated garlic
• 1 tablespoon grated ginger
• 12 teaspoon soy sauce (substitute Worcestershire sauce)
• 14 12 ounces waxed beans (substitute fresh waxed beans)
• 4 tablespoons fresh dill (wash to remove sand)
• 1 tablespoon butter (substitute margarine)
• 14 cup stock (chicken, vegetable)
• 1 tablespoon harveys bristol cream
• 4 tablespoons creme fraiche
• 12 tablespoon flour (substitute cornstarch & water or stock mixture)
• 2 tablespoons chopped pimiento (from a jar)

1. Preparation.
2. 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.
3. Drain a can of waxed beans, put in a bowl then add fresh chopped dill, salt to taste, set aside.
4. (Or if using fresh waxed beans, remove stems and cut into small pieces, then boil in a little salted water until al dente, drain and set aside).
5. Cooking Instructions.
6. LAMB-.
7. In a large skillet pan add the bowl of lamb meat and stir-fry, turning as you go (add a little peanut/ olive/vegetable oil as needed).
8. 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 (however, soft is also good).
9. Remove meat from the stove top and set aside.
10. WAXED BEANS-.
11. In a pot add the waxed beans and 1/2 tablespoons butter, stir to heat quickly (dont overcook) and then drain.
12. Place the waxed beans on a big serving platter (or big plate) and in a circle around the inside rim of the platter.
13. Next place the meat in the center of the serving platter.
14. ROSEMARY SAUCE-.
15. In a non-stick pan add the stock, 1 tablespoons Harveys Bristol Cream, 1 rosemary sprig, bring to a boil and cook for 1 minute, next remove the rosemary spring and discard.
16. Add the creme fraiche, 1/2 tablespoons butter and cook under low heat, when reduced a little add.
17. 1/2 tablespoon flour and whisk to a nice thick consistence and no lumps.
18. Pour the Rosemary Sauce over the lamb meat.
19. FINISH THE DISH-.
20. Finish by topping off with chopped pimento peppers.
21. Serve and Enjoy!
22. .
23. NOTE.
24. Instead of de-boning the lamb chops, they can be cooked in a frying pan or on a charcoal grill as you like.
25. Mint leaves can also be added to taste.
26. This dish was created especially for the Ready Set Cook #14 contest... and a fusion dish from various cuisines; Ireland, Australia/New Zealand, Middle East....

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

Taken from www.food.com/recipe/boneless-lamb-chops-with-dilled-waxed-beans-384223 (may not work)