Prep 2 mins
Cook 12 mins
Adapted from a recipe by Blake Royer at Serious Eats (his original inspiration was the _Chez Panisse Vegetables_ cookbook). He notes that you can substitute almost any herbs that you happen to have on hand. http://bit.ly/bPe5Vt
- 2 (4 -6 ounce) lamb chops
- ground black pepper
- 1 (15 ounce) can white beans or 1 (15 ounce) can red beans
- 3 tablespoons olive oil
- 2 sprigs fresh rosemary, leaves removed and minced fine
- 1 garlic clove, peeled and minced
- 3 tablespoons water
- 1⁄4 cup creme fraiche
- 6 -8 basil leaves, chopped
- Sprinkle the lamb chops with salt and pepper on both sides. Broil, grill, or cook on a grill pan until desired doneness, 3-4 minutes per side for medium-rare.
- Meanwhile, drain and rinse the beans. Put olive oil, rosemary and garlic in a skillet; heat until garlic is fragrant. Add beans and water. Simmer until water boils off and beans are soft. Stir in the creme fraiche, turn heat up to high, and cook, stirring constantly, until beans are coated and creamy, 3-4 minutes. Off heat, stir in most of the basil (save a little to garnish).
- Divide the beans between warmed plates. Top each portion with a lamb chop, then sprinkle with reserved basil and serve.