• Lamb Chops With White Beans And Gremolata

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    • 4 x rib lamb chops, lean frenched and trimmed of all fat (3/4 lb. total) Vegetable oil cooking spray
    • 1/4 c. minced onion
    • 1/3 lb plum tomatoes minced fine (about 1 c.)
    • 1 1/2 tsp chopped garlic
    • 1/2 tsp fresh rosemary leaves finely minced
    • 1/2 c. nonfat chicken broth
    • 1 c. canned small white beans rinsed and liquid removed
    • 2 Tbsp. gremolata (see recipe)


    1. Preheat oven to 400 degrees. Pat lamb chops dry and season with salt and pepper. Lightly spray a large shallow flameproof casserole or possibly heavy ovenproof skillet (about 12 inches in diameter) with vegetable oil and heat over moderately high heat till warm but not smoking. In a casserole brown lamb chops about 1 1/2 min on each side and transfer to a plate.
    2. Add in onion to casserole and cook, stirring, over moderately low heat till softened. Add in tomatoes, garlic, and rosemary and cook over moderate heat, stirring, 1 minute. Stir in broth and beans and simmer, stirring occasionally, 3 min.
    3. Arrange lamb chops on top of bean mix and roast, uncovered, in middle of oven 5 min for medium-rare. Let lamb chops and bean mix stand, loosely covered, 5 min. Transfer lamb chops to another plate and toss bean mix with gremolata. Serve lamb chops with beans.
    4. Yield: 2 servings
    5. Serving Ideas : See "Menu for Two"

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