Lamb Chops with Bean Salad

Rinse and peel the green beans. Blanch in a pot of salted water for about 8 minutes until al dente, then rinse under cold water and drain well. and rinse. Blanch the fava beans for 4 minutes, drain well and peel. 

Rinse the scallions and cut diagonally into rings. Rinse the parsley and mint, shake dry and remove stems. Toss the herbs with the beans and scallions. Rinse the lemon under hot water and grate the zet. Juice the lemon and lime, mix the juice with 3 tablespoons of oil and stir in the zest, salt and sugar. Mix the dressing with the bean salad.

Rinse the lamb chops, pat dry and season with salt. Brown in the remaining oil until for 5-6 minutes.