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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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Flavourfull treat with beans. From B H & G Ingredients:
8 lamb rib chops, cut 1 inch thick, about 1 1/2 lbs |
2 teaspoons olive oil |
3 garlic cloves, smashed |
1 (19 ounce) can white kidney beans, rinsed and drained |
1 (8 ounce) can italian-style stewed tomatoes, undrained |
1 tablespoon balsamic vinegar |
2 teaspoons snipped fresh rosemary |
fresh rosemary |
Directions:
1. Trim fat from chops.
2. Cook chops in hot oil in a large frypan over medium heat about 8 minutes for medium doneness, turning once.
3. Transfer chops to a serving plate, keep warm.
4. Stir garlic into drippings in frypan.
5. Cook and stir for 1 minute.
6. Stir in beans, tomatoes, vinegar and snipped rosemary.
7. Bring to boiling, reduce heat, simmer uncovered for 3 minutes.
8. Spoon bean mixture onto four individual plates, arrange two chops on each serving of beans, If desired garnish with rosemary sprigs.
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