Broiled Lamb Chops With White Bean-Rosemary Sauce

Total Time
45mins
Prep 20 mins
Cook 25 mins

11 WW points for 2 chops (that's what I wrote) on my notes but not sure where I got the recipe. Haven't made it yet.

Ingredients Nutrition

Directions

  1. Combine soy, WOrcestershire, mustard, oil, 2 teaspoons of rosemary, the thyme, sage, and a grinding of pepper in a large enough ziplock bag to hold the lamb.
  2. Add the lamb and squeeze out the air and seal the bag.
  3. Turn to coat the lamb and marinate in the refrigerator for 30 minutes.
  4. Combine demi glace, beans, 1/4 teaspoons of the salt, another grinding of pepper, in a medium saucepan and bring to a simmer, reduce heat, cover and cook 15 minutes.
  5. Keep hot.
  6. Spray the broiler rack with non-stick spray; preheat the broiler.
  7. Remove chops from the marinade and season with the remaining 1/4 teaspoons of the salt and another grinding of pepper.
  8. Discard the marinade.
  9. Broil the chops 5" from the heat until done to taste, about 2 minutes per side for rare.
  10. Divide the sauce and beans between 4 deep plates or soup bowls.
  11. Serve chops over the sauce and beans; sprinkle with the 2 remaining teaspoons of rosemary.

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