Garlic lamb chops with mashed white beans
4½ medium clove(s), minced
2 tsp, or extra-virgin
Herbes de Provence
½ tsp, dried
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, chopped
- 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.
- 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.
- 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.
- 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.