Pan-grilled Rosemary Lamb Chops

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• non-stick cooking spray
• 4 lamb loin chops (about 4 ounces each)
• 2 tablespoons olive oil
• 2 tablespoons rosemary
• salt and freshly ground black pepper, to taste
• 2 garlic cloves, chopped
• 1 (16 ounce) can cannellini or 1 (16 ounce) can great northern beans, drained and rinsed
• 1 (14 1/2 ounce) can diced tomatoes, no-salt added, drained

Recipe

• 1 heat a cast-iron or other heavy skillet on high for 3 to 5 minutes and then spray with a little cooking spray. dry the chops thoroughly and rub them with 1 tablespoon olive oil, 1 tablespoon rosemary, salt and black pepper.
• 2 cook the chops over medium-high heat for 3 to 5 minutes per side or to the desired doneness. remove the chops from the skillet and keep warm on a plate. reduce heat. add the remaining tablespoon of olive oil, rosemary and garlic to the skillet. cook for 1 minute. stir in beans, tomatoes, salt and black pepper to taste. cook for 5 minutes. top chops and serve from the skillet.
• 3 nutritional information per serving: calories 345; total fat 22g; cholesterol 66mg; sodium 414mg; carbohydrate 16g; fiber 5g; protein 20g adapted from "half scratch magic" cookbook, published by clarkson potter. printed with permission.