Tuscan Lamb Chop Skillet

Healthy white beans are flavored with rosemary and garlic, then topped with lamb chops to make this impressive skillet meal.

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2 users rated this recipe an average rating of 3.0
Makes:
4 servings
Start to Finish:
18 mins
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Tuscan Lamb Chop Skillet

Ingredients
8
lamb rib chops, cut 1 inch thick (1-1/2 pounds total)
2
teaspoons olive oil
3
1
19 ounce can white kidney (cannellini) beans, rinsed and drained
1
8 ounce can Italian-style stewed tomatoes
1
tablespoon balsamic vinegar
2
teaspoons snipped fresh rosemary
 
Fresh rosemary sprigs (optional)

Directions

  1. 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.
  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.
  3. 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
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