Tuscan Lamb Chops

Flavourfull treat with beans. From B H & G

• Ready In: 22 mins
• Serves: 4

Ingredients

• 8  lamb rib chops, cut 1 inch thick, about 1 1/2 lbs
• 2  teaspoons olive oil
• 3  garlic cloves, smashed
• 1 (19 ounce) can white kidney beans, rinsed and drained
• 1 (8 ounce) can Italian-style stewed tomatoes, undrained
• 1  tablespoon  balsamic vinegar
• 2  teaspoons  snipped fresh rosemary
•  fresh rosemary

Directions

1. Trim fat from chops.
2. Cook chops in hot oil in a large frypan over medium heat about 8 minutes for medium doneness, turning once.
3. Transfer chops to a serving plate, keep warm.
4. Stir garlic into drippings in frypan.
5. Cook and stir for 1 minute.
6. Stir in beans, tomatoes, vinegar and snipped rosemary.
7. Bring to boiling, reduce heat, simmer uncovered for 3 minutes.
8. Spoon bean mixture onto four individual plates, arrange two chops on each serving of beans, If desired garnish with rosemary sprigs.