Today at Autozone, had to pick up a battery and some windshield wipers for the "people movers." But wouldn't you know it - right in the middle of installing the wipers, one of them was a repackaged return! :O

So back I went to do the old swapper-roo. Fortunately, Autozone just took it back without any argument and back home I went, but instead of installing the wiper, I had to go do a job for a customer.

Sadly, I was told I couldn't work because the conference room was being used, which is where my work was.

Bummer.
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Pre-heat your oven to 400 degrees.

Start by making your quinoa according to the instructions. While it's cooking, you can do everything else.

Coat your green beans with 1 tablespoon of extra virgin olive oil, 3 cloves of minced garlic, some kosher salt and pepper to taste. After coating, place them onto a foil covered baking sheet and set aside. I use a large bowl with lid to shake them up and coat them evenly.

Season eight lamb loin chops with kosher salt, pepper and a liberal amount of dried thyme on one side, then place the chops into a pan that's already shimmering with three teaspoons of avocado oil. The avocado oil might smoke a little bit before putting in the chops. This is normal.

While browning the seasoned side of the chops, season the other side the same way while they're in the pan. Brown for two minutes each side, then toss the pan into the 400 degree oven, along with the green beans, for about 20 minutes. This will make the lamb well done, but the lamb will remain tender.

(Be careful removing the pan from the oven!)

On 1/3 of one side of the plate, set down some quinoa and lean two lamb chops on it. Then place your green beans just below the chops. Zest your green beans with a fresh lemon to your liking and enjoy!