1/3 cup extra-virgin olive oil, divided
2 garlic cloves, finely chopped
2 tablespoons fresh oregano, coarsely chopped
8 lamb loin chops (about 120g each)
400g green beans, trimmed
250g vine ripened cherry tomatoes, halved
Lemon wedges, for serving
Prepare a barbecue for medium-high heat. In a medium bowl, whisk ¼ cup of the oil, garlic, oregano, ½ teaspoon of sea salt flakes and ¼ teaspoon of freshly ground black pepper.
Coat the lamb chops with 2 tablespoons of the oregano dressing and season with salt and pepper. Set the remaining oregano dressing aside. Place the chops on the barbecue grates, close the hood and cook for about 3 minutes, or until well browned on the bottom. Turn the chops over, close the hood and cook for about 3 minutes, or until an instant-read thermometer inserted into the centre of the lamb chops reaches 54°C. Transfer the chops to a plate to rest for 5 minutes.
Meanwhile, in a large bowl, toss the beans with the remaining 1 tablespoon of oil and season with salt. Place a barbecue tray or wire rack over the hottest part of the barbecue. Working in batches, place the beans on the wire rack and cook, turning as needed, for about 3 minutes, or until the beans are lightly charred and tender. Transfer the beans to a bowl and toss with the tomatoes and remaining oregano dressing. Season to taste with salt and pepper.
Serve the lamb chops on a platter with the vegetables and lemon wedges on the side.