Lamb chops with white beans and gremolata
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | ||
Directions
GREMOLATA
(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