| 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 |
ts |
Minced garlic |
| 1/2 |
ts |
Finely chopped fresh rosemary leaves |
| 1/2 |
c |
Chicken broth; skimmed of fat |
| 1 |
c |
Rinsed and drained canned small white beans |
| 2 |
tb |
Gremolata (recipe follows) |
| 2 |
tb |
Finely chopped fresh flat-leafed parsley leaves (wash and dry before chopping) |
| 1 |
ts |
Minced garlic |
| 1 |
ts |
Freshly grated lemon zest |
|
|
Freshly ground black pepper to taste |
INSTRUCTIONS
GREMOLATA
(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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