Rating: 3.81 stars
16 Ratings
  • 5 star values: 4
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0

This one-skillet meal is hearty and satisfying on a cold winter night.

Everyday Food, November 2006

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Recipe Summary test

prep:
30 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews (4)

16 Ratings
  • 5 star values: 4
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 5.0 stars
10/03/2020
Has become a go-to recipe during pandemic. I usually use meat from leftover lamb chops; also add kale. Substituted local heirloom lima beans for cannelloni beans once.
Rating: Unrated
04/24/2014
The first thing I did was go to the best butcher shop in town to buy the lamb. I think quality lamb is very important for the taste and the integrity of this recipe. I followed the recipe to the tee, and it came out incredible. It's definitely one of my favorite dishes I've ever prepared. The only thing I'd do differently is sear the lamb less time. It was med/well. I paired the dish with a fresh green salad, and it was a total hit!!
Rating: Unrated
11/25/2012
I took perfectly browned lamb chops and set them aside, only to return them to the pan to be poached. They went in looking beautiful, came out grey. Although done to medium on the inside, the poaching made the outside tough and bland. We threw the entire thing out, and had the baguette for supper. Absolutely terrible.
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Rating: Unrated
10/06/2011
This was a delicious recipe. And pretty reasonable to pull together for a weeknight. I would make the white beans again for sure as a yummy side dish. I barely wilted in some arugula at the very end and it gave the dish a nice fresh bite. I am planning on dicing up the leftover lamb and using it and the beans and arugula in a pasta dish tomorrow. Can't wait!
Rating: Unrated
03/14/2010
Delicious! I did make one relatively major substitution, as I'm not a big fan of sun-dried tomatoes, so I used a can of imported Italian cherry tomatoes (drained) instead. Turned out great. The lamb is so moist and flavorful this way.