Lamb Chops with Rosemary Flageolets |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This classic pairing of lamb and French beans is elegant enough for guests. Flageolets are small, tender beans that range in color from beige to light green; substitute navy beans if flageolets are unavailable. Cooking Light, DECEMBER 2007. olive oil, carrot, celery, shallots, garlic, dry white wine, flageolet or navy beans, chicken broth, fresh rosemary, salt, lamb loin chops, ground black pepper cvt Ingredients:
2 tablespoons olive oil, divided |
1 1/4 cups finely chopped carrot |
1 cup finely chopped celery |
3/4 cup finely chopped shallots |
4 garlic cloves, minced |
1/2 cup dry white wine |
4 cups cooked navy beans or flageolet beans |
2 cups (fat-free, less-sodium) chicken broth |
2 teaspoons chopped fresh rosemary, divided |
3/4 teaspoon salt, divided |
12 ounces lamb loin chops, cooked per recipe, net from 6 (4-ounce) lamb loin chops, trimmed |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Heat 1 tablespoon oil in a large saucepan over medium heat. Add carrot, celery, shallots, and garlic to pan; cover and cook 15 minutes or until tender and golden brown, stirring occasionally. Add wine to pan; cook 2 minutes or until liquid almost evaporates. Add beans, broth, 1 teaspoon rosemary, and 1/2 teaspoon salt; bring to a simmer. Remove from heat, and keep warm.
2. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Sprinkle lamb evenly with remaining 1 teaspoon rosemary, remaining 1/4 teaspoon salt, and pepper. Add lamb to pan; cook 3 minutes on each side or until desired degree of doneness. Serve with bean mixture. Garnish with additional rosemary sprigs, if desired.
3. CALORIES 320 (28% from fat); FAT 9.9g (sat 2.5g,mono 5.4g,poly 1.1g); PROTEIN 26g; CHOLESTEROL 45mg; CALCIUM 125mg; SODIUM 505mg; FIBER 9.9g; IRON 4.2mg; CARBOHYDRATE 32.8g
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