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Tuscan (inspired) Lamb Chops

This is one of my family's favorite "one dish wonder" type meals that I got out of one of those little cookbooks in the checkout line at the grocery store.


4-8 lamb loin chops
Olive oil
3 cloves garlic, minced or pressed
1 19 ounce can white kidney (cannellini) beans; rinsed & drained
1 8 ounce can Italian style stewed tomatoes
3 tablespoons balsamic vinegar
2 teaspoons snipped fresh rosemary

You will also need:

Large skillet
Wooden spoon
Crusty bread for soppin' up the awesome sauce!!!


Trim fat from chops. Heat oil in large skillet. Cook chops in hot oil over medium heat until well seared on all sides. Transfer to plate.

You may want to pour the tomatoes out of the can into a seperate bowl and cut them up if they are not diced. But do NOT drain them.

Stir garlic into drippings in skillet & cook for just 30 seconds – 1 minute. Pour in balsamic vinegar to deglaze the pan, scraping up the browned bits off the bottom of the pan. Add undrained tomatoes, beans and rosemary & simmer briefly. Reduce heat to low and add chops back in, coating them with the sauce. Cover and keep warm on stove-top or in oven (if you are using an oven-safe skillet; 300 – 350 F) until ready to serve.

(Add less balsamic vinegar if it is too strong of a taste for you. I up the amount of balsamic because we really like the flavor of it in our house.)

1 comment:

SixInTheNorthwest said...

Definitely going to give this a try. We have a spring lamb in the freezer from my daughter's FFA project that her buyer backed out of. Great meat but not a lot of ideas on how to prepare it.