Sesame Lamb Chops with Potato and Green Bean Salad

• 1/4 cup soy sauce
• 3 tablespoons Asian sesame oil
• 2 tablespoons rice vinegar
• 1 teaspoon finely grated ginger
• 1 small garlic clove, minced
• 1/2 teaspoon honey
• Four 6-ounce lamb loin chops, cut 1 1/2 inches thick
• 3 tablespoons finely chopped basil
• 2 tablespoons extra-virgin olive oil
• 1/2 pound fingerling or new potatoes, quartered if large
• 3/4 pound thin green beans, trimmed

1. In a small bowl, whisk the soy sauce with the sesame oil, vinegar, ginger, garlic and honey.
2. Pour half the mixture into a small baking dish, add the chops and turn to coat.
3. Let stand for 10 minutes, turning once.
4. Add the basil and olive oil to the remaining marinade.
5. Light a grill or preheat the broiler.
6. In a large saucepan of boiling salted water, cook the potatoes until tender, about 10 minutes.
7. Using a slotted spoon, transfer the potatoes to a bowl.
8. Add the beans to the boiling water and cook until crisp-tender, about 3 minutes; drain and pat dry.
9. Add the beans and the soy-basil dressing to the potatoes and toss.
10. Cover with foil and keep warm.
11. Remove the chops from the marinade and pat dry.
12. Grill over moderate heat for 4 to 5 minutes per side for medium rare.
13. Transfer the chops to plates, add the potato and bean salad and serve.

soy sauce, asian sesame oil, rice vinegar, ginger, garlic, honey, lamb loin chops, basil, extravirgin olive oil, potatoes, green beans

Taken from www.foodandwine.com/recipes/sesame-lamb-chops-with-potato-and-green-bean-salad (may not work)