Herbed Lamb Chops with Tuscan Beans Herbed Lamb Chops with Tuscan Beans

Herbed Lamb Chops with Tuscan Beans Image by: Herbed Lamb Chops with Tuscan Beans Author: Canadian Living

  • 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
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Herbed Lamb Chops with Tuscan Beans