Best Rosemary Lemon Broiled Lamb Chops With Gremolata And White Beans Prosciutto And Greens Recipes

Lamb and White Beans with Rosemary image

Provided by Martha Stewart

Time 45m

Number Of Ingredients 9

2 tablespoons olive oil
4 loin lamb chops, (each about 6 ounces and 1 1/4 inches thick)
Coarse salt and ground pepper
1 medium onion, finely chopped
4 cloves garlic, sliced
1 tablespoon chopped fresh rosemary, (or 1 teaspoon dried), plus more for serving (optional)
1/4 to 1/2 teaspoon red-pepper flakes
2 cans (15 ounces each) cannellini beans, drained and rinsed
1/2 cup sun-dried tomatoes, slivered

Steps:

In a large skillet with a lid, heat oil over medium-high. Season lamb generously on both sides with salt and pepper. Place in skillet; cook until browned, 3 to 4 minutes per side (lamb will finish cooking in step 4). Transfer chops to a plate (keep oil in skillet); loosely cover with aluminum foil, and set aside.
To skillet, add onion, garlic, rosemary, and red-pepper flakes; season with salt and pepper. Cook, stirring frequently, until onion has softened, 3 to 5 minutes.
Add beans, sun-dried tomatoes, and 1/2 cup water. Bring to a boil, then reduce heat to medium-low; cook until mixture is slightly thickened and saucy, 4 to 6 minutes.
Place chops on top of beans in skillet (adding any juices that have accumulated on plate). Cover skillet, and simmer until meat is medium-rare, 3 to 4 minutes. Serve chops with beans, and garnish with rosemary, if desired.

Nutrition Facts : Calories 670 g, Fat 49 g, Fiber 5 g, Protein 32 g

Lamb Chops with White Beans and Gremolata image

Number Of Ingredients 9

8 rib lamb chops, frenched and trimmed of all fat (1 1/2 pounds total)
vegetable-oil cooking spray
1/3 cup chopped onion
3/4 pound plum tomatoes, chopped fine (about 2 cups)
1 tablespoon minced garlic (about 3 cloves)
1 teaspoon finely chopped fresh rosemary leaves
1 cup chicken broth, skimmed of fat
2 cups rinsed and drained canned small white beans (about one and a half 15-ounce cans)
about 3 tablespoonsGremolata

Steps:

Preheat oven to 400°F.
Pat lamb chops dry and season with salt and pepper. Lightly spray a large shallow flameproof casserole or heavy ovenproof skillet (about 12 inches in diameter) with vegetable oil and heat over moderately high heat until hot but not smoking. In casserole brown lamb chops about 1 1/2 minute on each side and tranfer to a plate. Add onion to casserole and cook, stirring, over moderately low heat until softened. Add tomatoes, garlic, and rosemary and cook over moderate heat, stirring, 1 minute. Stir in broth and beans and simmer, stirring occasionally, 3 minutes.
Arrange lamb chops on top of bean mixture and roast, uncovered, in middle of oven 5 minutes for medium-rare. Let lamb chops and bean mixture stand, loosely covered, 5 minutes. Transfer lamb chops to another plate and toss bean mixture with gremolata.
Serve lamb chops with beans.

Rosemary-Lemon Broiled Lamb Chops with Gremolata and White Beans, Prosciutto, and Greens image

Yield 4 servings

Number Of Ingredients 12

4 small sprigs or 1 long stem fresh rosemary, needles removed then finely chopped (3 tablespoons)
Zest and juice of 2 lemons
5 tablespoons extra-virgin olive oil (EVOO), divided
4 garlic cloves, chopped, divided
8 loin lamb chops
Salt and freshly ground black pepper
1/4 cup fresh flat-leaf parsley (a handful)
1 teaspoon crushed hot red pepper flakes
1 small yellow onion, chopped
1 can (15 ounces) cannellini beans, drained, well rinsed, and shaken dry
1 bunch arugula, washed and trimmed of thick stems
1/4 pound sliced prosciutto, cut into strips

Steps:

Preheat the broiler to high.
In a shallow dish combine the rosemary, lemon juice, about 3 tablespoons of the EVOO, and one quarter of the chopped garlic. Add the lamb chops and rub the mixture on to both sides of all the chops. Season the chops with salt and pepper and arrange the chops on a broiler pan. Place the chops about 6 to 8 inches from the broiler and cook for 5 minutes on each side. Remove the chops from the broiler and let rest for 5 minutes. While the chops are cooking, prepare the gremolata.
Make a pile on your cutting board of the lemon zest, one quarter of the chopped garlic, and parsley leaves. Run your knife through the pile until well combined and finely chopped; reserve.
After you prepare the gremolata, move on to the white beans, prosciutto, and greens. Preheat a large skillet with the remaining 2 tablespoons of EVOO (twice around the pan). Add the remaining chopped garlic, the red pepper flakes, and onion. Cook for 2 minutes, then add the cannellini beans, salt, and pepper. Stir to combine and continue to cook for 3 minutes. Turn the heat off and fold in the arugula and prosciutto.
To serve, divide the cannellini bean mixture among 4 plates, and top that with 2 chops on each portion. Top each chop with a sprinkle of the gremolata.