Playing Greek Lamb Chops with Roasted Beans & Tomatoes and Skordalia
For the Lamb
  • 4 lamb shoulder chops or leg steaks
  • Salt and pepper
  • Olive oil, for drizzling
  • 1 sprig fresh oregano, stemmed and finely chopped
  • 1 small red chili pepper, finely chopped or 1 teaspoon flakes
  • 1 large clove garlic, sliced
  • Zest and juice of 1 organic lemon
For the Roast Green Beans and Tomatoes
  • 1 pound green beans or haricot verts, trimmed
  • 1 pint cherry tomatoes
  • 4 shallots, root attached and peeled, sliced into thin wedges
  • 4 cloves garlic, crushed
  • 2 sprigs of oregano
  • 1/2 cup pitted Kalamata olives
  • Olive oil, for liberal drizzling
  • 1 cup Greek feta, crumbled
For the Skordalia
  • 1 1/2 pounds, 3 large, Russet potatoes, peeled and cubed
  • Salt and pepper
  • 1 cup whole milk
  • 2 cloves crushed garlic
  • 1/4 cup EVOO – Extra Virgin Olive Oil
Combine lamb with all ingredients and turn to coat. Let stand 20 minutes then cook on griddle over medium-high heat 2-3 minutes per side or to desired doneness.
Meanwhile, heat oven to 500°F and place a rack in the center of oven. Toss beans, tomatoes, shallots, garlic, oregano sprigs and olives in olive oil to lightly dress, salt and pepper. Turn out onto a sheet pan and roast to tender and tomatoes burst, 25-30 minutes.  Top with feta crumbles to serve.
While beans and tomatoes roast, place potatoes in small pot. Add salt and pepper, milk, garlic and EVOO, and bring to simmer. Partially cover and cook to tender, 15 minutes. Drain and reserve liquid, push potatoes through ricer, adding as much liquid back as you like to  yield very smooth and creamy garlic potatoes.