6 servings (serving size: about 3/4 cup bean mixture and 1 lamb chop)
Randy Mayor; Cindy Barr
2 tablespoons olive oil, divided
1 1/4 cups finely chopped carrot
1 cup finely chopped celery
3/4 cup finely chopped shallots
4 garlic cloves, minced
1/2 cup dry white wine
4 cups cooked flageolet beans
2 cups fat-free, less-sodium chicken broth
2 teaspoons chopped fresh rosemary, divided
3/4 teaspoon salt, divided
6 (4-ounce) lamb loin chops, trimmed
1/4 teaspoon freshly ground black pepper
Rosemary sprigs (optional)
How to Make It
Heat 1 tablespoon oil in a large saucepan over medium heat. Add carrot, celery, shallots, and garlic to pan; cover and cook 15 minutes or until tender and golden brown, stirring occasionally. Add wine to pan; cook 2 minutes or until liquid almost evaporates. Add beans, broth, 1 teaspoon rosemary, and 1/2 teaspoon salt; bring to a simmer. Remove from heat, and keep warm.
Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Sprinkle lamb evenly with remaining 1 teaspoon rosemary, remaining 1/4 teaspoon salt, and pepper. Add lamb to pan; cook 3 minutes on each side or until desired degree of doneness. Serve with bean mixture. Garnish with rosemary sprigs, if desired.
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