Lamb Chops with Rosemary Flageolets

Lamb Chops with Rosemary Flageolets Recipe
Randy Mayor; Cindy Barr
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.

Yield:

6 servings (serving size: about 3/4 cup bean mixture and 1 lamb chop)

Recipe from

Cooking Light

Nutritional 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

Ingredients

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)

Preparation

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.

Jeanne Kelley,

Cooking Light

December 2007
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