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Tuscan 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 vegetables

CARB GRAMS PER SERVING: 23

Rated :

by 2 people

Nutrition Facts Per Serving:

Servings Per Recipe: 4
cal.(kcal): 245
Fat, total(g): 9
chol.(mg): 48
sat. fat(g): 3
carb.(g): 23
Monosaturated fat(g): 4
Polyunsaturated fat(g): 1
fiber(g): 7
sugar(g): 4
pro.(g): 23
vit. A(RE): 0
vit. A(IU): 0
vit. C(mg): 1
Thiamin(mg): 0
Riboflavin(mg): 0
Niacin(mg): 3
Pyridoxine (Vit. B6)(mg): 0
Folate(�g): 12
Cobalamin (Vit. B12)(�g): 1
sodium(mg): 374
Potassium(mg): 384
calcium(mg): 61
iron(mg): 3

Diabetic Exchanges

Starch(d.e): 1.5
Lean Meat(d.e): 2.5

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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