- Portion size 4 servings
- Credits : Canadian Living Magazine: February 2006
- 8 lamb loin chops (about 1-1/2 lb/750 g)
- 1 teaspoon dried rosemary (or 1 sprig fresh)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons all-purpose flour
- 1 1/4 cup sodium-reduced chicken stock
- 1 onion chopped
- 2 cloves garlic minced
- 1 can white kidney bean drained and rinsed
- 1 tablespoon chopped fresh parsley
- 1 tablespoon lemon juice
- lemon wedges
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 895 mg
- Protein 30 g
- Calories 539.0
- Total fat 36 g
- Cholesterol 93 mg
- Saturated fat 13 g
- Total carbohydrate 23 g
- Iron 27.0
- Folate 34.0
- Calcium 5.0
- Vitamin A 1.0
- Vitamin C 10.0