Lamb was a dish my family would have on Easter, but it eventually became a regular meal because of the ease of cooking. If you want to feel like a gourmet chef without the years of training, lamb is a good place to start. White beans, spinach, and shallots tie all the flavors together beautifully.
Makes: 2 servings
Serving size: 3 small chops
Prep time: 21⁄2 hours
Cook time: 20 minutes
INGREDIENTS
1⁄2 cup finely chopped shallots
1⁄4 cup extra virgin olive oil, plus 1 tbsp
3 large garlic cloves, minced
11⁄2 tsp minced fresh rosemary
salt and freshly ground black pepper
6 small lamb loin chops
15oz (420g) cannellini beans, drained
2 plum tomatoes, chopped
1⁄2 bunch of fresh spinach, stems removed
DIRECTIONS
1 In a bowl, combine the shallots, 1⁄4 cup of olive oil, garlic, and rosemary. Season with salt and pepper.
2 Arrange the lamb chops in a single layer in a glass baking dish. Spoon the shallot mixture over the chops, turning to coat both sides. Cover and refrigerate for 2 hours.
3 Preheat the oven to broil. Place the lamb chops on a baking pan, reserving the shallot mixture in a saucepan, and broil until medium rare, about 5 minutes per side.
4 In a saucepan on the stovetop over medium heat, bring the reserved shallot mixture to a simmer. Add the beans and tomatoes, stirring to heat through. Season with salt and pepper, cover the pan, and keep warm.
5 In a skillet on the stovetop over high heat, heat the remaining 1 tablespoon of olive oil until shimmering. Add the spinach and sauté until wilted, about 3 minutes. Season with salt and pepper.
6 Remove the lamb chops from the oven. Spoon an equal amount of the bean mixture onto two plates, top with the spinach and lamb chops, and serve immediately.
per serving