|4||Rib lamb chops; frenched and trimmed of all fat (3/4 pound total)|
|Vegetable oil cooking spray|
|¼ cup||Chopped onion|
|⅓ pounds||Plum tomatoes; chopped fine (about 1 cup)|
|1½ teaspoon||Minced garlic|
|½ teaspoon||Finely chopped fresh rosemary leaves|
|½ cup||Chicken broth; skimmed of fat|
|1 cup||Rinsed and drained canned small white beans|
|2 tablespoons||Gremolata (recipe follows)|
|2 tablespoons||Finely chopped fresh flat-leafed parsley leaves (wash and dry before chopping)|
|1 teaspoon||Minced garlic|
|1 teaspoon||Freshly grated lemon zest|
|Freshly ground black pepper to taste|
(Recipe courtesy of Gourmet Magazine) Preheat oven to 400 degrees. Pat lamb chops dry and season with salt and pepper. Lightly spray a large shallow flameproof casserole or heavy ovenproof skillet (about 12 inches in diameter) with vegetable oil and heat over moderately high heat until hot but not smoking. In a casserole brown lamb chops about 1½ minutes on each side and transfer to a plate. Add onion to casserole and cook, stirring, over moderately low heat until softened. Add tomatoes, garlic, and rosemary and cook over moderate heat, stirring, 1 minute. Stir in broth and beans and simmer, stirring occasionally, 3 minutes.
Arrange lamb chops on top of bean mixture and roast, uncovered, in middle of oven 5 minutes for medium-rare. Let lamb chops and bean mixture stand, loosely covered, 5 minutes. Transfer lamb chops to another plate and toss bean mixture with gremolata. Serve lamb chops with beans.
Yield: 2 servings
Per Serving: 405 calories and 13 grams of fat GREMOLATA: In a small bowl stir together gremolata ingredients and season with salt.
Yield: 3 tablespoons
Per Serving: 2 calories and 0 grams of fat Posted to Digest eat-lf.v097.n238 by "Tina D. Bell" <tdbell@...> on Sep 19, 1997
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