Tuscan Lamb Chop Skillet
SERVINGS: 4 servings
CARB GRAMS PER SERVING:
23


Nutrition Facts Per Serving:
- Servings: 4 servings
- Calories245
- Total Fat (g)9
- Saturated Fat (g)3
- Monounsaturated Fat (g)4
- Polyunsaturated Fat (g)1
- Cholesterol (mg)48
- Sodium (mg)374
- Carbohydrate (g)23
- Total Sugar (g)4
- Fiber (g)7
- Protein (g)23
- Vitamin C (DV%)2
- Calcium (DV%)6
- Iron (DV%)16
- Starch (d.e.)1.5
- Lean Meat (d.e.)2.5
Diabetic Exchanges
| 8 | lamb rib chops, cut 1 inch thick |
| 2 | teaspoonsolive oil |
| 3 | clovesgarlic, minced |
| 1 | 19-ounce cancannellini beans (white kidney beans), rinsed and drained |
| 1 | cupcanned Italian-style stewed tomatoes, undrained |
| 1 | tablespoonbalsamic vinegar |
| 2 | teaspoonssnipped 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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