Recipe by Irmgard
This recipe from Canadian Living is like something you would be served at a French bistro. The flavours are so simple yet come together so beautifully. It is quick enough to prepare for a weeknight dinner but elegant enough to serve to guests.
Top Review by MarthaStewartWanabe
I made exactly as directed with wonderful results. This is a very earthy, hearty dish. DH made a similar recipe to this ages ago, and the sight of lamb chops on sale at our butcher's triggered his taste bud memory. We were so glad to find your recipe, which is very close to the one he used the first time. The chops were moist and flavorful, and the white bean & tomato sauce was lovely with just the right amount of rosemary. We served this over white rice, but it would have been great over pasta too. Thanks for sharing! Definitely a keeper in our household.
- 8 lamb loin chops, trimmed
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1⁄2 teaspoon dried rosemary, crumbled
- 19 ounces white kidney beans, drained and rinsed
- 1⁄2 cup chicken broth
- 2 plum tomatoes, chopped
- 2 tablespoons fresh parsley, minced
Directions See How It's Made
- Sprinkle the lamb with 1/4 teaspoons each of the salt and pepper.
- In a large ovenproof skillet, heat 1 tablespoons of the oil over medium-high heat and brown the chops.
- Transfer to a plate.
- Drain the fat from the pan and add the remaining oil.
- Cook the onion, garlic, rosemary and remaining salt and pepper over medium heat, stirring occasionally, until the onion is softened, about 3 minutes.
- Add the beans and the broth and bring to a boil.
- Place the chops on top of the beans and bake in a 425 degree F oven for 10 minutes.
- Add the tomatoes and bake for another 5 minutes.
- Sprinkle with parsley.