Recipe - Lamb Chops With White Beans And Gremolata

4 Rib lamb chops; frenched and
trimmed of all fat (3/4
pound total)
Vegetable oil cooking spray
One fourth cup Chopped onion
1/3 pound Plum tomatoes; chopped fine
(about 1 cup)
1 One half teaspoon Minced garlic
One half teaspoon Finely chopped fresh
rosemary leaves
One half cup Chicken broth; skimmed of
fat
1 cup Rinsed and drained canned
small white beans
2 tablespoon Gremolata (recipe follows)

GREMOLATA
2 tablespoon Finely chopped fresh
flatleafed parsley leaves
(wash and dry before
chopping)
1 teaspoon Minced garlic
1 teaspoon Freshly grated lemon zest
Freshly ground black pepper
to taste

(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 One half 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 mediumrare. 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 eatlf.v097.n238 by "Tina D. Bell"
tdbell@altair.csustan.edu on Sep 19, 1997