Honey Mustard Lamb Chops with Mushrooms & Green Beans

Directions

1. Wash and dry the cremini mushrooms and green beans, then thinly slice the mushrooms.
2. In a small bowl, mince the garlic and whisk together Dijon, honey, white wine vinegar, salt, and pepper.
3. Heat a skillet over medium-high heat.
4. Toss the lamb chops in half of the honey-mustard mixture and set the rest aside for later.
5. Add virgin coconut oil to the hot skillet and swirl to coat the bottom.
6. Sear the lamb chops about 3–4 minutes per side until browned and cooked to your preferred doneness; transfer to a plate and let rest for 5 minutes.
7. Add a little more oil to the skillet, then add the mushrooms; cook, stirring occasionally, until they soften, about 4–5 minutes.
8. Trim the ends from the green beans and add them to the skillet; cook until just tender-crisp, 2–3 minutes.
9. Pour in the remaining sauce and the veggies; cook, stirring frequently, for 1 minute to heat through.
10. To serve, divide the lamb chops onto plates and arrange the mushrooms and beans on the side, finishing with any remaining pan sauce.