Wednesday, August 20, 2008

Tuscan Lamb Chop Skillet

Lamb always makes a beautiful presentation! Try this down home Italian recipe! It's pretty easy to prepare and always impressive on the dinner table!

  • 8 lamb rib chops, cut 1 inch thick
  • 2 teaspoons olive oil
  • 3 cloves garlic, minced
  • 1 19-ounce can cannelloni beans (white kidney beans), rinsed and drained
  • 1 cup canned Italian-style stewed tomatoes, undrained
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons snipped fresh rosemary
  • Fresh rosemary sprigs (optional)
Trim fat from chops. In a large skillet cook chops in hot oil over medium heat for 9 to 11 minutes for medium (160 degrees F), 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 four dinner plates; arrange two chops on each plate. If desired, garnish with rosemary sprigs

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