Jul 22, 2009

Tuscany Lamb Chop Skillet (from the Better Homes and Gardens Cookbook)

Summer makes me crave Italian food. Warm breezes, tan skin, blue skies and clay pots bursting with basil—it’s not hard to imagine that I’m in Tuscany right now. This recipe has incredible flavor, even though it uses canned beans and canned tomatoes that any genuine Italian woman would shun. Oh well, I’m English and we can’t cook worth beans. Cannellini beans, that is… --AnglophileLV

Lamb Chops
2 cloves garlic, chopped
2 sprigs fresh rosemary, chopped or torn into small pieces
Olive oil
1 can Italian Stewed Tomatoes
1 can cannellini beans

1. Coat lamb chops with the chopped rosemary and cook in a skillet with the olive oil and garlic until done. When done, put on a plate and cover to keep warm.
2. Drain the cannellini and add to the skillet with the whole undrained can of Italian stewed tomatoes. Add a little more rosemary and heat thoroughly.
3. Plate the tomato and bean mix and top with lamb chops. Garnish with fresh rosemary.

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