Lamb Chops with Rosemary Flageolets |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. 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 flageolet beans |
2 cups fat-free, less-sodium chicken broth |
2 teaspoons chopped fresh rosemary, divided |
3/4 teaspoon salt, divided |
6 (4-ounce) lamb loin chops, trimmed |
1/4 teaspoon freshly ground black pepper |
rosemary sprigs (optional) |
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 rosemary sprigs, if desired.
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