Lamb Chops with White Beans
Savor the perfect harmony of bold flavors and rustic comfort with this Lamb Chops with White Beans recipe. Juicy, golden-seared lamb chops are paired with a hearty white bean skillet infused with garlic, rosemary, and a subtle kick of red pepper flakes. Enhanced by a bright splash of lemon juice and fresh parsley, this dish balances rich, savory notes with light, zesty undertones. Ready in just 45 minutes, it’s an elegant yet approachable meal, perfect for weeknight dinners or special occasions. Serve alongside a crisp salad or crusty bread for a complete Mediterranean-inspired feast. Keywords: lamb chops recipe, white beans, easy gourmet dinner, Mediterranean lamb chops.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 8 pieces lamb chops
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 4 pieces garlic cloves, minced
- 1 teaspoon fresh rosemary, chopped
- 2 cups canned white beans, drained and rinsed
- 1 cup chicken stock
- 1 tablespoon lemon juice
- 0.25 teaspoon red pepper flakes
- 2 tablespoons fresh parsley, chopped
Instructions
Season the lamb chops on both sides with 1 teaspoon of salt and 1 teaspoon of black pepper. Set aside to come to room temperature while you prepare the other ingredients.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the lamb chops and sear for 3-4 minutes on each side, until golden brown and cooked to your desired doneness. Remove from the skillet and cover with foil to keep warm.
In the same skillet, lower the heat to medium and add the remaining tablespoon of olive oil. Add the minced garlic and sauté for 1 minute, or until fragrant. Stir in the chopped rosemary and cook for another 30 seconds.
Add the white beans to the skillet and stir to coat them in the garlic and rosemary mixture. Pour in the chicken stock and bring to a simmer. Cook for 5-7 minutes, stirring occasionally, until the beans are warmed through and the liquid has reduced slightly.
Stir in the lemon juice, red pepper flakes, and the remaining 0.5 teaspoon of salt. Remove the skillet from heat and sprinkle chopped parsley over the beans.
To serve, arrange the warm lamb chops on a plate alongside the white beans. Garnish with additional parsley or a wedge of lemon, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.5 g | 74% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 1045 mg | 45% | |
| Total Carbohydrate | 22.5 g | 8% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 0.9 g | ||
| Protein | 60.6 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 110 mg | 8% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1005 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
