Tuscan-Style Lamb and Beans
Ingredients:
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8 (8 ) lamb rib chops, cut 1 inch (2.5 cm) thick, seasone
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1 tbsp (15 mL) canola oil
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3 (3 ) cloves garlic, minced
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1 (1 ) 398 mL (14 oz) can white beans, drained and rinsed
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1 (1 ) 398 mL (14 oz) can Italian-style stewed tomatoes
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1 tbsp (15 mL) balsamic vinegar
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1 tbsp (15 mL) fresh rosemary, chopped
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( ) fresh rosemary sprigs for garnish
Preparation:
Season lamb chops with salt and pepper. In large skillet, cook chops in hot oil over medium heat for approximately 10 minutes or until cooked to desired doneness, turning once. Transfer to a plate and keep warm.
Stir garlic into drippings in skillet. Cook and stir for 1 minute. Stir in beans, undrained tomatoes, vinegar and chopped rosemary. Bring to a boil, reduce heat and simmer uncovered for 3 to 5 minutes.
Spoon bean mixture into 4 soup bowls. Arrange 2 chops on top of bean mixture in each bowl. Garnish with sprigs of fresh rosemary. Serve with Italian bread and salad of mixed baby greens.
Courtesy of Manitoba Sheep Association
www.mbsheep.ca
and
Courtesy of Manitoba Pulse Growers Association
www.manitobapulse.ca