Spring Lamb Chops
Spring
lamb chops on cannellini beans
Ingredients
| 8 rib lamb chops,
frenched |
2 teaspoons minced fresh rosemary |
| salt and freshly cracked pepper |
1/2 cup chicken broth |
| 2 teaspoons olive oil |
1/2 cup Mosby Dolcetto |
| 11/2 cup finely chopped
yellow onion |
2 cups cooked cannellini beans (1 1/2
cans) |
| 1/2 pound plum tomatoes,
chopped, or |
Chopped Italian parsley to taste |
| one 14-ounce can chopped tomatoes |
|
| 5 cloves of garlic,
minced |
|
- Generously season the chops with salt
and pepper. Preheat the oven to 400º.
- Lightly oil a large, heavy oven-proof
skillet and heat over medium-high heat until hot. Brown the chops for 1 1/2
minutes on each side and remove to a plate.
- Add the onion to the same skillet and
cook over low heat until softened, about 6 minutes.
- Add the tomatoes, garlic, and rosemary
and cook, stirring, over medium heat for about 1 minute.
- Add the broth, red wine and cannellini
beans and simmer an additional 3 minutes.
- Arrange the lamb chops on top of the
beans and roast in the middle of the oven, uncovered, for 5 minutes.
- Remove the skillet from the oven, cover
loosely with foil, and allow to rest for 5 minutes. The lamb will be
medium-rare.
For each plate, serve two of the chops on
top of some of the bean mixture. Sprinkle with some of the chopped Italian
parsley. Accompany with baby string beans, a crisp salad, and Mosby Dolcetto.
Buono appetito!
Serves 4
|
