Tuscan Lamb Skillet
Ready In: 20 mins
Serves: 4
Ingredients
- 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
- Trim fat from chops.
- In a large skillet cook chops in hot oil over medium heat about 8 minutes for medium doneness, turning once.
- Transfer chops to a plate; keep warm.
- Stir garlic into drippings in skillet.
- Cook and stir for 1 minute.
- Stir in beans, undrained tomatoes, vinegar, and snipped rosemary.
- Bring to boiling; reduce heat.
- Simmer, uncovered, for 3 minutes.
- Spoon bean mixture onto 4 dinner plates; arrange 2 chops on each serving.
- If desired, garnish with rosemary sprigs.
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