Recipes Sesame Lamb Chops with Potato and Green Bean Salad Be the first to rate & review! More Amazing Lamb Recipes By Melissa Clark Melissa Clark Melissa Clark is a food writer and the author of more than 40 cookbooks. She has been a staff reporter at The New York Times for more than 10 years, where she writes about food trends, develops recipes, and appears in cooking videos linked to her column, A Good Appetite. She is a regular guest on the Today show, Rachael Ray, and NPR. Food & Wine's Editorial Guidelines Updated on March 27, 2015 Print Rate It Share Share Tweet Pin Email Yield: 4 Ingredients 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 Directions In a small bowl, whisk the soy sauce with the sesame oil, vinegar, ginger, garlic and honey. Pour half the mixture into a small baking dish, add the chops and turn to coat. Let stand for 10 minutes, turning once. Add the basil and olive oil to the remaining marinade. Light a grill or preheat the broiler. In a large saucepan of boiling salted water, cook the potatoes until tender, about 10 minutes. Using a slotted spoon, transfer the potatoes to a bowl. Add the beans to the boiling water and cook until crisp-tender, about 3 minutes; drain and pat dry. Add the beans and the soy-basil dressing to the potatoes and toss. Cover with foil and keep warm. Remove the chops from the marinade and pat dry. Grill over moderate heat for 4 to 5 minutes per side for medium rare. Transfer the chops to plates, add the potato and bean salad and serve. Rate it Print