Herbed Lamb Chops with Tuscan Beans

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Tested Till Perfect

Servings: 4

Ingredients:

Nutritional Info
Per serving: about -
cal 539
pro 30 g
total fat 36 g
sat. fat 13 g
carb 23 g
fibre 8 g
chol 93 mg
sodium 895 mg
% RDI: -
calcium 5%
iron 27%
vit A 1%
vit C 10%
folate 34%

Preparation:

Sprinkle lamb chops with half each of the rosemary, salt and pepper. In skillet, heat half of the oil over medium-high heat; fry chops, turning once, until medium-rare, about 5 minutes. Transfer to plate and keep warm. Drain fat from pan.

Sprinkle flour into pan; whisk in 3/4 cup (175 mL) of the stock and bring to boil over medium heat, whisking and scraping up brown bits until thickened and smooth, about 1 minute. Pour sauce into separate pan and keep warm.

Add remaining oil to skillet; fry onion, garlic and remaining rosemary, salt and pepper, stirring occasionally, until softened, about 5 minutes.

Add beans and remaining stock; heat through. Mash about 1/3 cup (75 mL) bean mixture in skillet. Stir in parsley and lemon juice; spoon onto plates. Top with lamb chops; drizzle sauce around beans. Garnish with lemon.



Source

Canadian Living Magazine: February 2006




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