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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

Instructions

  1. Combine 3 of the minced garlic cloves, 1/2 teaspoon of the oil, the herbes de Provence, 1/8 teaspoon of the salt, and 1/8 teaspoon of the pepper in a small bowl. Rub the mixture over the lamb chops; refrigerate, covered, 2 hours or up to overnight.
  2. Heat a medium nonstick skillet over medium heat. Add the lamb chops and cook 3–4 minutes on each side for medium-rare. Transfer the chops to a plate and keep warm.
  3. Meanwhile, heat the remaining 1 1/2 teaspoons oil in the same skillet over medium heat. Add 1 of the minced garlic cloves and cook until fragrant, about 1 minute. Add the beans and cook, mashing with a wooden spoon until heated through, 2–3 minutes. Remove from the heat and stir in the 2 tablespoons bean liquid, the lemon juice, remaining 1/8 teaspoon salt, and 1/8 teaspoon pepper.
  4. Combine the remaining 1/2 minced garlic clove, the parsley, and orange zest in a small bowl. Sprinkle the lamb chops with the parsley mixture and serve with the beans. Yields 1 lamb chop and 1/2 cup bean mixture per serving.

Notes

Round out your entrée with some fresh steamed greens or roasted asparagus for a true seasonal treat.

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