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Tuscan Lamb Chop Skillet

Makes: 4 servings
Start to Finish 18 mins
Tuscan Lamb Chop Skillet
Ingredients
  • 8  lamb rib chops, cut 1 inch thick (1-1/2 pounds total)
  • 2  teaspoons  olive oil
  • 3  cloves garlic, minced
  • 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)
  • Servings Per Recipe 4,
  • cal. (kcal) 272,
  • Fat, total (g) 9,
  • chol. (mg) 67,
  • sat. fat (g) 3,
  • carb. (g) 24,
  • fiber (g) 6,
  • pro. (g) 30,
  • vit. A (RE) 41,
  • vit. C (mg) 8,
  • sodium (mg) 466,
  • calcium (mg) 40,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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