Herbed Lamb Chops with Tuscan Beans
This recipe makes 4 servings
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 |
Ingredients
- 8 lamb loin chops, (about 1-1/2 lb/750 g)
- 1 tsp dried rosemary, (or 1 sprig fresh)
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp extra-virgin olive oil
- 2 tsp all-purpose flour
- 1-1/4 cups sodium-reduced chicken stock
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (19 oz/540 mL) white kidney beans, drained and rinsed
- 1 tbsp chopped fresh parsley
- 1 tbsp lemon juice
- Lemon wedges
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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