Tuscan Lamb Chop Skillet
8 lamb rib chops, cut 1 inch thick
2 teaspoons olive oil
3 cloves garlic, minced
1 19-ounce can cannellini beans (white kidney beans), rinsed and drained
1 cup canned Italian-style stewed tomatoes, undrained
1 tablespoon balsamic vinegar
2 teaspoons snipped fresh rosemary
Fresh rosemary sprigs (optional)
- Trim fat from chops. In a large skillet cook chops in hot oil over medium heat for 9 to 11 minutes for medium (160 degrees F), turning once. Transfer chops to a plate; keep warm.
- Stir garlic into drippings in skillet. Cook and stir for 1 minute.
- Stir in beans, undrained tomatoes, vinegar, and snipped rosemary. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes.
- Spoon bean mixture onto four dinner plates; arrange two chops on each plate. If desired, garnish with rosemary sprigs.
- Main Dishes, Lamb