| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
French |
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Rib lamb chops, frenched and |
|
|
trimmed of all fat 3/4 |
|
|
pound total |
|
|
Vegetable oil cooking spray |
| 1/4 |
c |
Chopped onion |
| 1/3 |
lb |
Plum tomatoes, chopped fine |
|
|
about 1 cup |
| 1 1/2 |
t |
Minced garlic |
| 1/2 |
t |
Finely chopped fresh |
|
|
rosemary leaves |
| 1/2 |
c |
Chicken broth, skimmed of |
|
|
fat |
| 1 |
c |
Rinsed and drained canned |
|
|
small white beans |
| 2 |
T |
Gremolata, recipe follows |
| 2 |
T |
Finely chopped fresh |
|
|
flat-leafed parsley |
|
|
leaves |
|
|
wash and dry before |
|
|
chopping |
| 1 |
t |
Minced garlic |
| 1 |
t |
Freshly grated lemon zest |
|
|
Freshly ground black pepper |
|
|
to taste |
INSTRUCTIONS
(Recipe courtesy of Gourmet Magazine) Preheat oven to 400 degrees. Pat
lamb chops dry and season with salt and pepper. Lightly spray a large
shallow flameproof casserole or heavy ovenproof skillet (about 12
inches in diameter) with vegetable oil and heat over moderately high
heat until hot but not smoking. In a casserole brown lamb chops about
1 1/2 minutes on each side and transfer to a plate. Add onion to
casserole and cook, stirring, over moderately low heat until softened.
Add tomatoes, garlic, and rosemary and cook over moderate heat,
stirring, 1 minute. Stir in broth and beans and simmer, stirring
occasionally, 3 minutes. Arrange lamb chops on top of bean mixture and
roast, uncovered, in middle of oven 5 minutes for medium-rare. Let
lamb chops and bean mixture stand, loosely covered, 5 minutes.
Transfer lamb chops to another plate and toss bean mixture with
gremolata. Serve lamb chops with beans. Yield: 2 servings Per
Serving: 405 calories and 13 grams of fat GREMOLATA: In a small bowl
stir together gremolata ingredients and season with salt. Yield: 3
tablespoons Per Serving: 2 calories and 0 grams of fat Posted to
Digest eat-lf.v097.n238 by "Tina D. Bell" <tdbell@altair.csustan.edu>
on Sep 19, 1997
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