Tuscan Lamb Chop Skillet

Tuscan Lamb Chop Skillet

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Rated: 2
  • Makes: 4 servings
  • Start to Finish 20 mins
  • Serving Size: 2 chops plus 1/2 cup vegetables
  • Carb Grams Per Serving: 23


  • 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; cover with foil and 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.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 245 cal., 9 g total fat (3 g sat. fat), 48 mg chol., 374 mg sodium, 23 g carb. (7 g fiber, 4 g sugars), 23 g pro.

Diabetic Exchanges

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