Recipe: Lamb Chops with White Beans and Gremolata
For 3 Persons
Category: None
4 Rib lamb chops; frenched and
-trimmed of all fat (3/4
-pound total)
Vegetable oil cooking spray
1/4 c Chopped onion
1/3 lb Plum tomatoes; chopped fine
-(about 1 cup)
1 1/2 ts Minced garlic
1/2 ts Finely chopped fresh
-rosemary leaves
1/2 c Chicken broth; skimmed of
-fat
1 c Rinsed and drained canned
-small white beans
2 tb Gremolata (recipe follows)
---------------------------------GREMOLATA---------------------------------
2 tb Finely chopped fresh
-flat-leafed parsley leaves
-(wash and dry before
-chopping)
1 ts Minced garlic
1 ts Freshly grated lemon zest
Freshly ground black pepper
-to taste
(Recipe courtesy of Gourmet Magazine)
Preheat oven to 400 degrees. Pat lamb chops dry and season with salt and
pepper. Lightly spray a large shallow flameproof casserole or heavy
ovenproof skillet (about 12 inches in diameter) with vegetable oil and heat
over moderately high heat until hot but not smoking. In a casserole brown
lamb chops about 1 1/2 minutes on each side and transfer to a plate. Add
onion to casserole and cook, stirring, over moderately low heat until
softened. Add tomatoes, garlic, and rosemary and cook over moderate heat,
stirring, 1 minute. Stir in broth and beans and simmer, stirring
occasionally, 3 minutes.
Arrange lamb chops on top of bean mixture and roast, uncovered, in middle
of oven 5 minutes for medium-rare. Let lamb chops and bean mixture stand,
loosely covered, 5 minutes. Transfer lamb chops to another plate and toss
bean mixture with gremolata. Serve lamb chops with beans.
Per Serving: 405 calories and 13 grams of fat
GREMOLATA: In a small bowl stir together gremolata ingredients and season
with salt.
Per Serving: 2 calories and 0 grams of fat
Posted to Digest eat-lf.v097.n238 by "Tina D. Bell"
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