| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Home2 |
1 |
Servings |
INGREDIENTS
| 2 |
T |
Olive oil |
| 8 |
|
Rib lamb chops |
| 1/4 |
c |
Dijon mustard |
| 3 |
|
Cloves garlic – minced |
| 1/4 |
c |
Red wine |
| 1/4 |
c |
Soy sauce |
| 2 |
T |
Olive oil |
| 1 |
c |
Roma tomatoes – seeded |
|
|
diced |
| 2 |
c |
Cannelloni beans |
| 1/4 |
c |
Chopped parsley |
| 1/4 |
t |
Dried sage |
|
|
Zest and juice of one lemon |
|
|
Salt and pepper |
INSTRUCTIONS
Directions: In a large skillet, heat the garlic and olive oil over
medium flame. Season the lamb chops with salt and pepper, brush with
dijon mustard. Brown the chops in the hot oil for one minute on each
side. Add the wine and soy sauce and allow to cook for 2-3 minutes
until chops are cooked to medium doneness. Remove chops from pan,
leaving sauce to keep warm. For the bean salad, combine all of the
ingredients in a large bowl. Season to taste. Serve the chops with the
beans and top with the wine sauce. Converted by MC_Buster. Converted
by MM_Buster v2.0l.
A Message from our Provider:
“If you’re too open minded, your brains will fall out”