Tuscan Lamb Chop Skillet
lamb rib chops, cut 1 inch thick (1-1/2 pounds total)
teaspoons olive oil
cloves garlic, minced
19 ounce can white kidney (cannellini) beans, rinsed and drained
8 ounce can Italian-style stewed tomatoes
tablespoon balsamic vinegar
teaspoons snipped fresh rosemary
Fresh rosemary sprigs (optional)
- Trim fat from chops. In a large skillet cook chops in hot oil over medium heat about 8 minutes for medium (160 degrees F) doneness, turning once. Transfer chops to a plate; keep warm.
- 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 4 dinner plates; arrange 2 chops on each serving. If desired, garnish with rosemary sprigs. Makes 4 servings.
Nutrition Facts(Tuscan Lamb Chop Skillet)
- Per serving:
- 272 kcal cal.,
- 9 g fat
- (3 g sat. fat,
- 67 mg chol.,
- 466 mg sodium,
- 24 g carb.,
- 6 g fiber,
- 30 g pro.
- Percent Daily Values are based on a 2,000 calorie diet