Tuscan Lamb Skillet

andrabell's Note:

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!

• Total Time: 20 mins
• Prep Time: 2 mins
• Cook Time: 18 mins

Ingredients:

Servings: 4

• 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.

Reviews

[Oolala]

This is a 5 by me but my husband and kids preferred the lamb without the tomatoes, etc. I think it would be great to simmer in the sauce as a matter of fact! Thanks for a great recipe for ME! It was really easy to prepare.

[dale!]

This was really delicious and so healthy! I used extra trim lean lamb pieces and instead of canned Italian tomatoes I used a regular can of tomatoes and added Italian herb blend. I served this with zucchini and mushrooms which I stir fryed in a non-stick pan. I will make this again.