Lamb with White Beans and Arugula

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%

--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/