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Tuscan Lamb Chop Skillet
Ingredients
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8
lamb rib chops, cut 1 inch thick (1-1/2 pounds total)
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2
teaspoons olive oil
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3
cloves garlic, minced
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1
19 ounce can white kidney (cannellini) beans, rinsed and drained
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1
8 ounce can Italian-style stewed tomatoes
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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 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)
- Servings Per Recipe 4,
- Calories 272,
- Protein (gm) 30,
- Carbohydrate (gm) 24,
- Fat, total (gm) 9,
- Cholesterol (mg) 67,
- Saturated fat (gm) 3,
- Dietary Fiber, total (gm) 6,
- Vitamin A (RE) 41,
- Vitamin C (mg) 8,
- Sodium (mg) 466,
- Calcium (DV %) 40,
- Iron (DV %) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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