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ShareTuscan Lamb Chop Skillet
Here's a healthy and fast recipe. Let the lamb and tomato-bean mixture simmer in a skillet and in 20 minutes, dinner is done.
MAKES: 4 servings
SERVING SIZE: 2 chops plus 1/2 cup vegetablesCARB GRAMS PER SERVING:
23
Nutrition Facts Per Serving:
- Servings Per Recipe: 4
- Calories: 245
- Protein(gm): 23
- Carbohydrate(gm): 23
- Fat, total(gm): 9
- Cholesterol(mg): 48
- Saturated fat(gm): 3
- Monosaturated fat(gm): 4
- Polyunsaturated fat(gm): 1
- Dietary Fiber, total(gm): 7
- Sugar, total(gm): 4
- Vitamin C(mg): 1
- Thiamin(mg): 0
- Riboflavin(mg): 0
- Niacin(mg): 3
- Pyridoxine (Vit. B6)(mg): 0
- Folate(µg): 12
- Cobalamin (Vit. B12)(µg): 1
- Sodium(mg): 374
- Potassium(mg): 384
- Calcium(DV %): 61
- Iron(DV %): 3
- Starch(d.e): 2
- Lean Meat(d.e): 3
Diabetic Exchanges
- 8 lamb rib chops, cut 1 inch thick
- 2 teaspoons olive oil
- 3 cloves garlic, minced
- 1 19 ounce can cannellini beans (white kidney beans), rinsed and drained
- 1 cup canned Italian-style stewed tomatoes, undrained
- 1 tablespoon balsamic vinegar
- 2 teaspoons snipped fresh rosemary
- Fresh rosemary sprigs (optional)
1. Trim fat from chops. In a large skillet cook chops in hot oil over medium heat for 9 to 11 minutes for medium (160 degrees F), 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. Spoon bean mixture onto four dinner plates; arrange two chops on each plate. If desired, garnish with rosemary sprigs.
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