My friend Annissa and I were talking last week about dinner and I mentioned that Dan has a lot of lamb recipes on tap. Apparently lamb is in season. For some reason that makes me sad! Of course it didn’t stop me from eating lamb that very night. Yikes, I’m a bad former vegetarian!
However, it WAS delicious. This recipe was simple and super duper tasty. I love getting to try different proteins.
Seared Lamb with white bean and mint salad
from Real Simple
Lamb Chops and White Bean Salad
Ingredients:- 8 small lamb chops
- salt
- pepper
- 15 oz can of cannellini beans, rinsed
- 2 Tbsp olive oil
- 2 shallots, chopped
- 1/2 cup fresh mint, chopped
- 2 tsp red wine vinegar
Preheat oven to 400. Place large skillet on a burner heated to medium heat. Sprinkle salt and pepper over the lamb and brown the chops for 2 minutes per side. Transfer browned chops to a baking sheet and roast for 4-6 minutes.
While the lamb is roasting take a large bowl and combine the beans, oil, shallots, mint, vinegar and salt and pepper.Nutritionals (Serves 4): Cals: 552, Fat: 23, Carb: 18, Fiber: 5, Protein: 65
