Broiled Lamb Chops w/ White Beans & Spinach
If you have approximately 45 minutes to spend in the kitchen, Broiled Lamb Chops w/ White Beans & Spinach might be a spectacular gluten free and dairy free recipe to try. This recipe serves 2. One serving contains 1486 calories, 69g of protein, and 118g of fat. For $9.79 per serving, this recipe covers 45% of your daily requirements of vitamins and minerals. 32 people were impressed by this recipe. If you have olive oil, shallots, plum tomatoes, and a few other ingredients on hand, you can make it. It works well as a main course. It is brought to you by Recipe Girl. With a spoonacular score of 96%, this dish is amazing. If you like this recipe, take a look at these similar recipes: Broiled Lamb Chops with a Mint-Orange Liqueur Sauce and White Asparagus, Lamb Chops with Thyme Honey and White Beans, and Broiled Seasoned Lamb Chops.
Servings: 2
Preparation duration: 25 minutes
Cooking duration: 20 minutes
Ingredients:
1 (15 ounce) can cannellini (white kidney beans), drained
1 1/2 teaspoons minced fresh rosemary
3 large cloves of garlic, minced
6 small lamb loin chops
1/4 cup + 1 Tablespoon olive oil
pepper to taste
2 plum tomatoes, chopped
salt & pepper to taste
1/2 cup finely chopped shallots
1/2 fresh spinach bunch, stems removed
Equipment:
glass baking pan
bowl
broiler
baking sheet
sauce pan
frying pan
Cooking instruction summary:
1. Mix shallots, 1/4 cup olive oil, garlic and rosemary in a small bowl. Season with pepper. Arrange chops in single layer in glass baking dish. Spoon shallot mixture over. Turn to coat both sides. Cover and refrigerate for 2 hours.2. Preheat broiler. Remove lamb from broiler mixture and place on baking sheet. Transfer shallot mixture to heavy medium saucepan and bring to a simmer. Add beans and chopped tomatoes and stir to heat through. Season to taste with salt and pepper. Cover bean mixture and keep warm.3. Broil chops about 5 minutes per side for medium-rare.4. Meanwhile, heat remaining 1 Tablespoon olive oil in heavy large skillet over high heat. Add spinach and sauté until wilted, about 3 minutes. Season to taste with salt and pepper.5. Spoon bean mixture onto plates. Top with sautéed spinach and lamb chops and serve.
Step by step:
1. Mix shallots, 1/4 cup olive oil, garlic and rosemary in a small bowl. Season with pepper. Arrange chops in single layer in glass baking dish. Spoon shallot mixture over. Turn to coat both sides. Cover and refrigerate for 2 hours.
2. Preheat broiler.
3. Remove lamb from broiler mixture and place on baking sheet.
4. Transfer shallot mixture to heavy medium saucepan and bring to a simmer.
5. Add beans and chopped tomatoes and stir to heat through. Season to taste with salt and pepper. Cover bean mixture and keep warm.
6. Broil chops about 5 minutes per side for medium-rare.
7. Meanwhile, heat remaining 1 Tablespoon olive oil in heavy large skillet over high heat.
8. Add spinach and sauté until wilted, about 3 minutes. Season to taste with salt and pepper.
9. Spoon bean mixture onto plates. Top with sautéed spinach and lamb chops and serve.
Nutrition Information:
