Lamb Chops with Small Beans

These rosemary-sage infused tender lamb chops are so wonderful when accompanied by the creamy beans.

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For the beans
1/2 lb small white beans, soaked in water overnight
3 cups chicken broth
1/2 cup minced onions minced
1 tbs minced garlic
4 tbs butter
salt and pepper to taste

For the lamb chops
3 tbs olive oil
6 baby lamb chops,
2 large tomatoes, sliced into thirds
1 large onion, cut into rings
1 tbs chopped fresh sage
1 1/2 tsp chopped fresh rosemary
2 cups chicken broth
salt and pepper to taste


  • Beans:

1. Drain the beans from the water and place in a 1-quart saucepan covered with chicken broth or water.

2.  Bring to a boil and reduce to a simmer.

3.  Continue to simmer until the beans are tender. In a sauté pan set over a medium heat, heat the oil and add the onions to the pan.

4.  Sauté the onions until tender and translucent (about five minutes).

5.  Add the garlic and sweat for 30 seconds.

6.  Toss the cooked beans with the onions and season with the salt and pepper.

7.  Retrieve the beans from the casserole.

  • Lamb Chops:

Preheat oven to 350 F.

1.  In a straight-sided sauté pan set over medium-high heat, add the olive oil and butter.

2.  Season the lamb chops with 1 1/2 teaspoons of salt and 1/2 teaspoon fresh ground pepper.

3.  Place the chops in the pan and sear for 1 to 1 1/2 minutes per side.

4.  Remove the chops from the pan, extinguish the flame and place half the beans on the bottom of the sauté pan.

5.  Place the chops on top of the beans and place a tomato slice on top of each chop.

6.  Season the tomatoes with salt and pepper.

7.  Sprinkle the onion rings over the beans and chops.

8.  Add sage and rosemary to the pan.

9.  Cover the pan with the remaining beans and pour stock over the beans.

10.  Cover with a lid or aluminium foil and place in oven.

11. Bake for 30 minutes and remove from the oven.

Main ingredient: