Tuscan Lamb Chop Skillet

SERVINGS: 4 servings

CARB GRAMS PER SERVING: 23

Rated : Not yet rated

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

Diabetic Exchanges

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

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.