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I saw this recipe and thought I would make it for dinner, minus the beans and lamb chops. I will be doing pork and broccoli. I can't eat anything that is a baby. My own personal preference - to each his own.
I just found out that they have an app. I will be checking that sucker out soon.
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Garlicky Lamb Chops Posted By Audrey On June 22, 2011 @ 5:00 am In Meat,Menu | No Comments
Garlicky Lamb Chops
Served with Cherry Tomatoes & White BeansServes 4
Prep time: 10 minutes
Total time: 15 minutesFast and fresh, these garlicky chops and lush tomatoes make a surprisingly elegant weeknight meal. The beans are yummy too!
Shopping List
- 1 pint cherry tomatoes
- 1 lemon
- 1 bunch rosemary
- 1 bunch basil
- 1 red bell pepper
- 1 shallot
- 1 bag salad greens of your choice
- 4 lamb chops, 6 to 7 oz. each
- 2 (15 oz.) cans cannellini beans
- 1 loaf crusty bread
Pantry Items
- Black pepper, freshly ground
- Dijon mustard
- Extra-virgin olive oil
- Garlic
- Red wine vinegar
- Sea salt or kosher salt
Suggestions
- Wine: A rich red, such as a Chianti
- Dessert: Rhubarb Compote
Game Plan:
- When you walk in the door
- Get out Pantry Items
- Get out Tools
- Assemble the ingredients
- Go ahead and set the table now, because this is a fast one!
- Prep
- Wash and cut the cherry tomatoes in half.
- Squeeze 2 tbsps. juice from the lemon through your fingers.
- Pluck 1 tbsp. leaves from the rosemary.
- Wash and pat dry the basil, pluck ½ cup leaves.
- Peal and dice 2 cloves garlic.
- Trim and dice the bell pepper.
- Peel and finely dice the shallot.
- Wash and spin the lettuce dry if necessary. Tear the leaves into small pieces if necessary.
- Drain and rinse the beans.
- Start Cooking
Wow that was fast; let's eat!
- Put the beans, the garlic, and the bell pepper in a medium saucepan over medium heat. Stir, season with salt and pepper and cover.
- While the beans are warming up, make the salad dressing. Put 1 tbsp. vinegar, a large pinch of salt, and 1 tsp. mustard in a large bowl. Whisk in the shallot, then slowly whisk in 1/4 cup olive oil. Taste for seasoning.
- Coarsely chop the 1 tbsp. rosemary. Put a bowl over it so all the flavor doesn't escape into the air.
- It's time to cook the lamb chops – heat 2 tbsps. olive oil in the skillet over medium-high heat.
- When the oil is hot but not smoking, add the lamb chops, season with salt and pepper, and brown on one side, which will take about 3 minutes. Turn the chops, season them again and brown them on the other side, another 2 minutes. You might have to do this in batches. If the oil starts to smoke, turn down the heat to medium. If the chops seem dry, add a bit more oil.
- Add the cherry tomatoes to the pan, and stir them down among the chops. Sprinkle the rosemary over the top, then add the lemon juice. Stir everything around, scraping up any browned bits from the pan, and continue cooking until the chops are the way you like them – another 3 to 4 minutes and they'll be nice and rare; a few minutes more and they'll be medium. Don't over cook them!!
- While the lamb chops are finishing up, coarsely chop the basil and stir into the beans, along with 2 to 3 tbsp. olive oil. Season generously with salt and pepper, taste 'em and adjust, then put them in a bowl.
- Take the chops out of the pan and put them on a platter, then scrape the tomatoes out of the pan and onto the chops, along with any juices. If you want to decorate the platter, lay a branch of rosemary on top of the chops.
- Whisk the vinaigrette once, add the lettuce, and toss, toss, toss. Everything is ready! Take it all to the table – hey, don't forget the wine and bread.
