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Randy Mayor; Cindy Barr Photo by: Randy Mayor; Cindy Barr

Lamb Chops with Rosemary Flageolets

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.

Cooking Light DECEMBER 2007

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

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.

Nutritional Information

Amount per serving
  • Calories: 320
  • Calories from fat: 28%
  • Fat: 9.9g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 1.1g
  • Protein: 26g
  • Carbohydrate: 32.8g
  • Fiber: 9.9g
  • Cholesterol: 45mg
  • Iron: 4.2mg
  • Sodium: 505mg
  • Calcium: 125mg
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Lamb Chops with Rosemary Flageolets recipe

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