Garlic lamb chops with mashed white beans
6
Points®
Total Time
27 min
Prep
15 min
Cook
12 min
Serves
2
Difficulty
Easy
Lamb is one of the quintessential harbingers of spring. When buying loin lamb chops ask your butcher to trim away all the visible fat to save you time later. This recipe is perfect dinner party fare, and it's a traditional offering at celebratory Easter lunches around the world. A favorite springtime dinner throughout the Mediterranean, the lamb in this recipe tastes of those far flung shores. It's marinated with herbes de Provence, an herb blend from southern France that typically includes basil, marjoram, rosemary, thyme, and savory, with the sometime-addition of fennel, tarragon, and even lavender. These herb-crusted chops cook quickly, and get topped by additional brightly flavored herbs in the form of a gremolata-inspired parsley and orange zest blend.
Ingredients
Garlic
4½ clove(s), minced
Olive oil
2 tsp, or extra-virgin
Herbes de Provence
½ tsp, dried
Table salt
¼ tsp
Black pepper
¼ tsp, freshly ground
Uncooked boneless trimmed lamb chop
9 oz, 2 (4–5-ounce), about 3/4-inch thick and trimmed of all visible fat
Canned cannellini beans
15½ oz, (white kidney) beans, 2 tablespoons liquid reserved, rinsed and drained
Fresh lemon juice
1 Tbsp
Fresh parsley
1 Tbsp, fresh, chopped
Orange zest
1 tsp