Ingredients for Lamb Chops With White Beans
- Lamb Loin Chops
- 1/2 teaspoon salt
- Ground Black Pepper
- Vegetable Oil
- 1 medium yellow onion, chopped
- Garlic Cloves
- Dried Rosemary
- White Kidney Beans
- Chicken Broth
- Plum Tomatoes
- Fresh Parsley
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How to Make Lamb Chops With White Beans
- Preheat oven to 425°F (220°C).
- Season lamb chops generously with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Brown lamb chops for 2-3 minutes per side.
- Remove lamb chops from skillet and set aside on a plate.
- Drain excess fat from the skillet. Add the remaining 1 tablespoon olive oil.
- Add the chopped onion, minced garlic, and chopped rosemary to the skillet. Cook over medium heat, stirring occasionally, until the onion softens (about 3 minutes).
- Stir in the rinsed and drained cannellini beans and chicken broth. Bring to a simmer.
- Place the browned lamb chops on top of the bean mixture.
- Transfer the skillet to the preheated oven and bake for 10 minutes.
- Add the halved cherry or grape tomatoes and bake for another 5 minutes, or until the lamb is cooked to your desired doneness and the tomatoes are softened.
- Garnish with fresh parsley and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
18g
Fat
117g
Carbs
8g
