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Prep Time: 2 Minutes Cook Time: 18 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe is featured in Better Homes and Gardens cookbook, Fresh and Simple 20-Minute Super Suppers. I have never made a recipe that was so easy that tasted like it came from a 5-star Italian Trattoria. It is wonderful served over homemade garlic smashed potatoes! Ingredients:
8 lamb rib chops, cut 1 inch thick (1-1/2 pounds) |
2 teaspoons olive oil |
3 cloves garlic, minced |
1 (19 ounce) can white kidney beans, rinsed and drained (cannellini) |
1 (8 ounce) can italian-style stewed tomatoes, undrained |
1 tablespoon balsamic vinegar |
2 teaspoons snipped fresh rosemary |
fresh rosemary (optional) |
Directions:
1. Trim fat from chops.
2. In a large skillet cook chops in hot oil over medium heat about 8 minutes for medium doneness, turning once.
3. Transfer chops to a plate; keep warm.
4. Stir garlic into drippings in skillet.
5. Cook and stir for 1 minute.
6. Stir in beans, undrained tomatoes, vinegar, and snipped rosemary.
7. Bring to boiling; reduce heat.
8. Simmer, uncovered, for 3 minutes.
9. Spoon bean mixture onto 4 dinner plates; arrange 2 chops on each serving.
10. If desired, garnish with rosemary sprigs.
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