Saturday, April 10, 2010

Rosemary Crusted Lamb Chops and White Bean Cassoulet

OMGoodness! Really easy dinner tonight. Had to share, it was too flippin' good.
I did an easier rift of a recipe I got off epicurious having to do with lamb chops, white beans and gremolata.

Again, I didn't plan on blogging about this one so no mise, but here's the recipe all the same.

Rosemary Crusted Lamb Chop and White Bean Cassoulet

2 dz Lamb Chops - frenched
Sea Salt
1 t. Rosemary (fresh would be best, just chop it, but dried is fine)
Olive Oil

1 med Yellow Onion – bite sized julienne
3 cloves Garlic – minced
2 cans Chopped Tomatoes
3 cans White Beans (cannellini, flageolet, navy etc.) - drained
1 c. frozen chopped Spinach (or 2-3 c. fresh if you prefer)
2 Lemons - zested and juiced

~ Pre-heat oven to 350*F

~ Sprinkle chops with rosemary and salt and then in a large oven proof pot (or pan) with lid, add a swirl of oil to pot over high heat. Sear the seasoned side for 1-2 minutes. While this is happening, season the other side and sear. Take chops out of the pan, place on a plate and set aside (do in batches if you must).

~ Add another swirl of oil to the pan you've been using and add the onions to saute for a few minutes until translucent. Add minced garlic and saute another minute. Add canned tomato to pot and let simmer for 5-7 minutes to let the tomato juices reduce a bit. Add beans, spinach and lemon to the pot and stir.

~ Place seared lamb chops over top of the cassoulet mixture, in a single layer. Cover the pot and place in the oven to “stew” for 25-30 minutes.

~ Serve lamb chops over the cassoulet and garnish with a lemon slice. Serve with a side salad and some yummy crusty bread!

Serves 6.

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Image and video hosting by TinyPic
Image and video hosting by TinyPic

I used fagioli cannellini in this recipe and oh! The beans were so creamy and tender.. Not to mention the chops with their nice brown sear, tender pink (but thoroughly cooked) meat and lovely rosemary fragrance. My husband especially loved the punch of lemon throughout.

For some information on nuances of beans I highly suggest checking out the article "Know Your Legumes" on Chowhound. You will be surprised at how characteristically different beans can be.