Saturday, August 7, 2010

Tuscan Lamb Chops

From Better Homes and Gardens Fast-Fix One-Dish Meals

Serves 4

8 lamb rib chops, cut 1" thick (about 1 1/2 lb)
ground black pepper
1 Tbsp olive oil
3 cloves garlic, minced
15 oz can cannellini (white kidney) beans, drained and rinsed
14.5 oz can Italian-style stewed tomatoes
2 Tbsp balsamic vinegar
2 tsp dried crushed rosemary
Fresh rosemary sprigs for garnish

1. Trim fat from chops, season with salt and pepper.
2. In a very large skillet, heat oil over medium heat. Add chops and cook for 8 minutes or until medium doneness, turning once (4 min/side). Transfer chops to a serving plate and keep warm.
3. Stir garlic into drippings in skillet. Cook and stir for 1 minute, then add beans, undrained tomatoes, balsamic vinegar, and dried rosemary. Bring to boiling, then reduce heat and simmer, uncovered, for 5 minutes.
4. Return chops to skillet; cover and cook for 2-3 minutes to heat through.

Per serving:
266 calories
11 g fat
6 g fiber

Note: the beans are almost worth making solo; not sure how they'd taste without the lamb flavor, though. But they were yummy!

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