Thursday, February 9, 2012

Lamb Pro-Am Side Dish: Green Beans and Shallots

I was recently contacted by the American Lamb Board with an invitation to participate in the first D.C. American Lamb Pro-Am.  For Round 1, 13 local food bloggers went to a pick up party at Bibiana on Monday night to check out the lamb.  We were tasked with creating an original American Lamb recipe and write a blog post documenting the making of the dish.

You'll have to wait until Friday to find out about my delicious lamb recipe, but I wanted to tell you about one of the sides I served with the meal.  Green beans and shallots are not only healthy, but the recipe is simple and adds beautiful color to the plate.  

Green Beans and Shallots

1 pound fresh green beans
1 large shallot
1 to 2 tablespoons olive oil
Salt and freshly ground black pepper
Bring a medium pot of cold water to a boil over high heat and salt it generously. 

Trim the stem end off the green beans. 

Heat the olive oil in a large skillet over medium heat. Peel and finely chop the shallot.  Add the shallot and cook, stirring occasionally, until the shallot is just golden, about 2 minutes.

Drop the green beans into the boiling water and cook, uncovered, until crisp tender, about 4 minutes. Drain in a colander.

Add the green beans, and cook, stirring occasionally, until the beans are heated through, about 4 minutes. Season with salt and some pepper to taste and serve immediately.

Enjoy the recipe and don't forget to vote next week!
  • Once the blog posts are complete (blog post deadline is Friday 2/10/12), all posts will be launched on and readers will have one week to vote for their favorite recipe/post based on both the quality of the recipe and of the post itself.
  • Voting will close at 4 p.m. on Friday 2/17/12 and the top 4 vote-getting posts will be announced. Those 4 winning bloggers will move on to round 2.
Photos by the fabulous Emily Clack

1 comment:

Carole said...

Here is a recipe using leftover lamb in a salad