Lamb with White Beans and Arugula Recipe
Recipe Brought to you by FoodFit

This recipe serves: 4
Preparation time: 15 minutes
Cooking time: 45 minutes

For the white beans and arugula:
2/3 cup cannellini beans
2 cups low-sodium chicken stock
1 carrot, cut into 1" pieces
1 stalk celery, cut into 1" pieces
2 teaspoons olive oil
2 cloves garlic, chopped
salt to taste
freshly ground black pepper
2 cups washed and stemmed arugula

For the lamb:
8 loin lamb chops, about 2-3 ounces each
freshly ground black pepper

Soak the cannellini beans in water overnight in the refrigerator. Drain
beans, put them in a pot and add the chicken stock, carrot, celery and
enough water to cover the beans by an inch or so. Bring to a simmer
uncovered over medium-high heat. Do not boil. Skim off any foam that comes
to the surface. When the beans are tender, about 1 hour, remove from
heat. Drain and discard the carrot and celery. Set beans aside. In a
large skillet, heat olive oil over medium heat, add the garlic and cook
for 1 minute. Add the beans, season with salt and pepper, and heat
thoroughly. Turn off the heat and gently fold in the arugula leaves.
Preheat the broiler. Season the lamb chops with salt and pepper. Place the
lamb chops on a broiler pan and broil 3 inches from the heat for 4 to 5
minutes. Turn and broil for an additional 3 minutes for medium rare, or 5
minutes for medium. Place 2 lamb chops on each plate and serve with the
white beans and arugula.

Nutrition Facts Serving size: 2 lamb chops with 3/4 cup white beans
Calories 243 Total Fat 10 g Saturated Fat 3 g Protein 27 g Total
Carbohydrate 10 g Dietary Fiber 2 g Sodium 302 mg Percent Calories from
Fat 38% Percent Calories from Protein 46% Percent Calories from
Carbohydrate 16%


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