STEPFAMILY ASSOCIATION

Tuscan Lamb Chops
Serves 4

Ingredients
8 lamb rib chops, cut 1 inch thick (1-1/2 pounds total)
2 teaspoons olive oil
3 cloves garlic, minced
1 19-ounce can white kidney (cannellini) beans, rinsed and drained
1 8-ounce can Italian-style stewed tomatoes
1 tablespoon balsamic vinegar
2 teaspoons snipped fresh rosemary
Fresh rosemary sprigs (optional)
 
Directions
1. Trim fat from chops. In a large skillet cook chops in hot oil over medium heat about 8 minutes for medium (160 degrees F) doneness, 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.
3. Spoon bean mixture onto 4 dinner plates; arrange 2 chops on each serving. If desired, garnish with rosemary sprigs.