Tuscan Lamb Chop Skillet
Here's a healthy and fast recipe. Let the lamb and tomato-bean mixture simmer in a skillet and in 20 minutes, dinner is done.
Ingredients
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8 lamb rib chops, cut 1 inch thick
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2 teaspoons olive oil
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3 cloves garlic, minced
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1 19-ounce can cannellini beans (white kidney beans), rinsed and drained
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1 cup canned Italian-style stewed tomatoes, undrained
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1 tablespoon balsamic vinegar
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2 teaspoons snipped fresh rosemary
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Fresh rosemary sprigs (optional)
Directions
1.
Trim fat from chops. In a large skillet cook chops in hot oil over medium heat for 9 to 11 minutes for medium (160 degrees F), turning once. Transfer chops to a plate; keep warm.
2.
Stir garlic into drippings in skillet. Cook and stir for 1 minute. Stir in beans, undrained tomatoes, vinegar, and snipped rosemary. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes. Spoon bean mixture onto four dinner plates; arrange two chops on each plate. If desired, garnish with rosemary sprigs.
Nutrition information
Calories 245, Total Fat 9 g, Saturated Fat 3 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 1 g, Cholesterol 48 mg, Sodium 374 mg, Carbohydrate 23 g, Total Sugar 4 g, Fiber 7 g, Protein 23 g. Daily Values: Vitamin A 0%, Vitamin C 2%, Calcium 6%, Iron 16%. Exchanges: Starch 1.5, Lean Meat 2.5.
Percent Daily Values are based on a 2,000 calorie diet
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