Lamb Chops with White Beans

Author: Canadian Living

Serve this rustic, warming dinner with wilted spinach or rapini.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2005

Ingredients

  • 8 lamb loin chops trimmed (about 2 lb/1 kg)
  • 1/2 teaspoon each salt and pepper
  • 2 tablespoons vegetable oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1/2 teaspoon crumbled dried rosemary
  • 1 can white beans drained and rinsed
  • 1/2 cup sodium-reduced chicken stock
  • 2 plum tomatoes chopped
  • 2 tablespoons minced fresh parsley

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 439 mg
  • Protein 35 g
  • Calories 402.0
  • Total fat 12 g
  • Cholesterol 90 mg
  • Saturated fat 3 g
  • Total carbohydrate 38 g

%RDI

  • Iron 37.0
  • Fibre 0.0
  • Folate 32.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 18.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lamb Chops with White Beans

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