Ingredients
- 8 lamb loin chops (about 1-1/2 lb/750 g)
- 1 tsp (5 mL) dried rosemary (or 1 sprig fresh)
- 1/2 tsp (2 mL) each salt and pepper
- 2 tbsp (25 mL) extra-virgin olive oil
- 2 tsp (10 mL) all-purpose flour
- 1-1/4 cups (300 mL) sodium-reduced chicken stock
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (19 oz/540 mL) white kidney beans, drained and rinsed
- 1 tbsp (15 mL) each chopped fresh parsley and lemon juice
- Lemon wedges
Steps
- Sprinkle lamb chops with half each of the rosemary, salt and pepper. In skillet, heat half of the oil over medium-high heat; fry chops, turning once, until medium-rare, about 5 minutes. Transfer to plate and keep warm. Drain fat from pan.
- Sprinkle flour into pan; whisk in 3/4 cup (175 mL) of the stock and bring to boil over medium heat, whisking and scraping up brown bits until thickened and smooth, about 1 minute. Pour sauce into separate pan and keep warm.
- Add remaining oil to skillet; fry onion, garlic and remaining rosemary, salt and pepper, stirring occasionally, until softened, about 5 minutes.
- Add beans and remaining stock; heat through. Mash about 1/3 cup (75 mL) bean mixture in skillet. Stir in parsley and lemon juice; spoon onto plates. Top with lamb chops; drizzle sauce around beans. Garnish with lemon.
