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Lamb Chops with Rosemary Flageolets

Randy Mayor; Cindy Barr
Yield 6 servings (serving size: about 3/4 cup bean mixture and 1 lamb chop)
This classic pairing of lamb and French beans is elegant enough for guests. Flageolets are small, tender beans that range in color from beige to light green; substitute navy beans if flageolets are unavailable.


  • 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)

Nutrition Information

  • calories 320
  • caloriesfromfat 28 %
  • fat 9.9 g
  • satfat 2.5 g
  • monofat 5.4 g
  • polyfat 1.1 g
  • protein 26 g
  • carbohydrate 32.8 g
  • fiber 9.9 g
  • cholesterol 45 mg
  • iron 4.2 mg
  • sodium 505 mg
  • calcium 125 mg

How to Make It

  1. 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.

  2. 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.