1 lb bacon, diced
4 cloves garlic, finely chopped
2 cans (14.5 oz each) Muir Glen® Organic or Meridian Ruby diced tomatoes, undrained
1 tablespoon dried oregano leaves
3 medium Yukon gold potatoes
2 cups cut fresh green beans
1 cup cut fresh yellow wax beans
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 lamb loin chops (about 1 1/2 lb)
“Muir Glen Tomatoes have a rich, fresh taste that is hard to find in a canned tomato — they add robust flavor when combined with the potatoes, fresh green and yellow was beans.” —Chef Michael Long
Preparation & Directions
In 10-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp; drain on paper towels. Reserve 2 tablespoons bacon drippings in pan; discard remaining drippings. Cook garlic in bacon drippings gently over medium heat, stirring occasionally, until golden brown. Add tomatoes and oregano. Reduce heat; simmer 30 minutes.
Meanwhile, place potatoes in 3-quart saucepan. Add water just to cover. Heat to boiling; reduce heat to low. Boil gently (simmer) covered 20 to 25 minutes or until tender. Add beans; boil 30 seconds. Drain. Dice potatoes; add potatoes and beans to tomato mixture. Simmer 8 minutes, season with salt and pepper.
Heat gas or charcoal grill. Place lamb on grill. Cover grill; cook until desired doneness, turning once. Plate up vegetable mixture; serve lamb on top.
Recipe provided by Chef Michael Long, Opus, Denver
We recommend using organic ingredients where available. For more information see Why Organic?