Recipe Match for Sangiovese

For the lamb dish:

• 4 lamb shoulder chops, 6 to 8 ounces each
• Sea salt and freshly ground pepper
• 1 small onion, thinly sliced
• 3 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• Grated zest of 1 lemon
• 1 tablespoon chopped fresh rosemary leaves
• 2 sprigs fresh thyme
• 1 bay leaf, crushed
• 1 1/2 cups dry red wine

For the bean salad:

• 3 handfuls fresh summer beans, such as green beans, yellow beans, romano (pole) beans or cranberry beans
• 1 tablespoon minced shallot
• 1/4 cup extra-virgin olive oil
• 1 tablespoon Sherry vinegar
• 3 tablespoons fresh oregano leaves
• Sea salt and freshly ground pepper

1. Season the chops with salt and pepper. Lay the chops flat next to each other in a non-reactive 13-inch-by-9-inch baking dish. Sprinkle with the onion, garlic, lemon juice, lemon zest, rosemary, thyme and bay leaf. Pour in the red wine. Turn the chops over, cover, and refrigerate for 2 hours, turning once halfway through.

2. One hour before cooking the meat, prepare the beans. Have ready a large bowl of ice water. Bring a pot of lightly salted water to a boil over medium-high heat. Add the beans and cook until crisp-tender, but still vibrant in color, 3 to 5 minutes. Drain and quickly plunge the beans into the ice water. Let cool completely then drain again. Toss with the shallot, olive oil, Sherry vinegar and oregano. Season to taste with salt and pepper. Set aside until ready to use.

3. Prepare a charcoal grill or preheat a gas grill to medium-high.

4. Remove the chops from the marinade and pat dry with paper towels. Season lightly with salt and pepper. Arrange on the grill and cook until nicely browned and grill-marked, 3 to 4 minutes on each side for medium-rare, or until an instant-read thermometer registers 120° F when inserted into the thickest part.

5. To serve, place each chop on a plate. Top each chop with some beans. Serves 4.

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