Lamb chops with white beans and gremolata

Yield: 1 Servings

Measure Ingredient
4 \N Rib lamb chops; frenched and trimmed of all fat (3/4 pound total)
\N \N 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
\N \N 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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