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Lamb Chops with Rosemary Flageolets

Lamb Chops with Rosemary Flageolets
Lamb Chops with Rosemary Flageolets is a gluten free and dairy free main course. This recipe serves 6. One portion of this dish contains around 35g of protein, 12g of fat, and a total of 390 calories. This recipe covers 29% of your daily requirements of vitamins and minerals. If you have garlic cloves, carrot, less-sodium chicken broth, and a few other ingredients on hand, you can make it. To use up the fresh rosemary you could follow this main course with the Vanilla Yogurt with Grape and Blueberry Compote with Honey and Fresh Rosemary: An Easy Breakfast or Dessert as a dessert.

Instructions

1
Heat 1 tablespoon oil in a large saucepan over medium heat.
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2
Add carrot, celery, shallots, and garlic to pan; cover and cook 15 minutes or until tender and golden brown, stirring occasionally.
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ShallotShallot
CarrotCarrot
CeleryCelery
GarlicGarlic
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3
Add wine to pan; cook 2 minutes or until liquid almost evaporates.
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4
Add beans, broth, 1 teaspoon rosemary, and 1/2 teaspoon salt; bring to a simmer.
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BeansBeans
BrothBroth
SaltSalt
5
Remove from heat, and keep warm.
6
Heat remaining 1 tablespoon oil in a large skillet over medium-high heat.
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7
Sprinkle lamb evenly with remaining 1 teaspoon rosemary, remaining 1/4 teaspoon salt, and pepper.
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LambLamb
SaltSalt
8
Add lamb to pan; cook 3 minutes on each side or until desired degree of doneness.
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LambLamb
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9
Serve with bean mixture.
10
Garnish with rosemary sprigs, if desired.
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RosemaryRosemary
DifficultyHard
Ready In45 m.
Servings6
Health Score96
Dairy FreeGluten FreeVery Healthy
DietsGluten FreeDairy Free
Dish TypesLunchMain CourseMain DishDinner
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