Lamb Chops with White Beans
Serve this rustic, warming dinner with wilted spinach or rapini.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 402 |
| pro | 35 g |
| total fat | 12 g |
| sat. fat | 3 g |
| carb | 38 g |
| fibre | 9 g |
| chol | 90 mg |
| sodium | 439 mg |
| % RDI: | - |
| calcium | 9% |
| iron | 37% |
| vit A | 3% |
| vit C | 18% |
| folate | 32% |
Suggested Recipes
-
8 lamb loin chops (about 2 lb/1 kg), trimmed
1/2 tsp (2 mL) each salt and pepper
2 tbsp (25 mL) vegetable oil
1 onion, chopped
3 cloves garlic, minced
1/2 tsp (2 mL) crumbled dried rosemary
1 can (19 oz/540 mL) white beans, drained and rinsed
1/2 cup (125 mL) sodium-reduced chicken stock
2 plum_tomatoes, chopped
2 tbsp (25 mL) minced fresh parsley
Preparation:
Sprinkle lamb chops with 1/4 tsp (1 mL) each of the salt and pepper.
In large ovenproof skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown chops. Transfer to plate.
Drain fat from pan; add remaining oil. Fry onion, garlic, rosemary and remaining salt and pepper over medium heat, stirring occasionally, until onion is softened, about 3 minutes.
Add beans and stock; bring to boil. Place chops on beans; bake in 425°F (220°C) oven for 10 minutes. Add tomatoes; bake for 5 minutes. Sprinkle with parsley.
Additional Information
Tags:
Main Course; Meat-Lamb; Vegetables; Beans and Legumes; Bake;
Source
Canadian Living Magazine: November 2005
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