Close
Ingredients
| lamb ribs: 8 oz |
| olive oil: 2 tsp |
| garlic: 3 cloves |
| kidney beans: 19 oz |
| red tomatoes (chopped): 1 cup |
| balsamic vinegar: 1 tsp |
| fresh rosemary: 2 tsp |
Tuscan lamb chop skillet
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
1. 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.
2. 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.