Lamb was a dish my family would have on Easter, but it eventually became a regular meal because of the ease of cooking. If you want to feel like a gourmet chef without the years of training, lamb is a good place to start. White beans, spinach, and shallots tie all the flavors together beautifully.
BROILED LAMB
WITH WHITE BEAN SAUCE
Makes: 2 servings
Serving size: 3 small chops
Prep time: 21⁄2 hours
Cook time: 20 minutes
INGREDIENTS
1⁄2 cup finely chopped shallots
1⁄4 cup extra virgin olive oil, plus 1 tbsp
3 large garlic cloves, minced
11⁄2 tsp minced fresh rosemary
salt and freshly ground black pepper
6 small lamb loin chops
15oz (420g) cannellini beans, drained
2 plum tomatoes, chopped
1⁄2 bunch of fresh spinach, stems removed
DIRECTIONS
1 In a bowl, combine the shallots, 1⁄4 cup of olive oil, garlic, and rosemary. Season with salt and pepper.
2 Arrange the lamb chops in a single layer in a glass baking dish. Spoon the shallot mixture over the chops, turning to coat both sides. Cover and refrigerate for 2 hours.
3 Preheat the oven to broil. Place the lamb chops on a baking pan, reserving the shallot mixture in a saucepan, and broil until medium rare, about 5 minutes per side.
4 In a saucepan on the stovetop over medium heat, bring the reserved shallot mixture to a simmer. Add the beans and tomatoes, stirring to heat through. Season with salt and pepper, cover the pan, and keep warm.
5 In a skillet on the stovetop over high heat, heat the remaining 1 tablespoon of olive oil until shimmering. Add the spinach and sauté until wilted, about 3 minutes. Season with salt and pepper.
6 Remove the lamb chops from the oven. Spoon an equal amount of the bean mixture onto two plates, top with the spinach and lamb chops, and serve immediately.
NUTRITION FACTS
per serving
690
30g
15g
42g