No arguments here. Chops are top of the pops for fast flavour. They're all packed up with deliciousness, but this saucy side can hold its own against that succulent lamb. Braised to bring out sweetness and given a final pizzazz with tangy pomegranate molasses, these beans and tomatoes aren't gonna be pushed to the side.
Combine lamb chops, cumin, 2 tablespoons yoghurt, ¼ teaspoon sea salt and black pepper in a bowl and toss to coat. Set aside while you continue with step 2.
Halve cherry tomatoes. Trim green beans. Peel and finely chop eschalot. Peel and crush garlic. Place red wine vinegar, pomegranate molasses, garlic, eschalot, salt and pepper in a small bowl and mix to combine.
Heat 2 teaspoons oil in a frypan over medium-high heat. Add lamb and cook, turning occasionally, for 6 minutes or until caramelised and cooked through or cooked to your liking. While lamb is cooking, continue with step 4.
Heat remaining oil in a separate frypan over high heat. Add tomatoes and a sprinkle of salt and cook, stirring occasionally, for 2–3 minutes or until tomatoes have collapsed. Reduce heat to medium.
Add green beans, spinach and 20ml (1 tablespoon) water to tomatoes. Cover with a lid and steam for 2–3 minutes. Remove pan from heat and stir through the pomegranate molasses mixture.
Divide lamb chops and braised tomatoes and green beans between plates. Serve with remaining yoghurt on the side.