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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
Tuscan Lamb Chop Skillet
 

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(µg): 12
  • Cobalamin (Vit. B12)(µg): 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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