Lamb Chops with White Beans and Gremolata

Lamb Chops with White Beans and Gremolata

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Description

For this recipe, the lamb chops are frenched all the way down to the eye of the meat-which involves completely trimming the layers of fat and thin layer of meat that surround the eye and scraping the bones clean of fat and meat. You may want to have this done by your butcher.

Ingredients

8 rib lamb chops, frenched and trimmed of all fat (1 1/2 pounds total)
vegetable-oil cooking spray
1/3 cup chopped onion
3/4 pound plum tomatoes, chopped fine (about 2 cups)
1 tablespoon minced garlic (about 3 cloves)
1 teaspoon finely chopped fresh rosemary leaves
1 cup chicken broth, skimmed of fat
2 cups rinsed and drained canned small white beans (about one and a half 15-ounce cans)
about 3 tablespoonsGremolata

Directions

  1. Preheat oven to 400°F.
  2. 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 casserole brown lamb chops about 1 1/2 minute on each side and tranfer 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.
  3. 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.
  4. Serve lamb chops with beans.

Tags

    Bean Garlic Onion Tomato Roast Rosemary Lamb Chop Fall Winter Gourmet
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