Broiled Lamb Loin Chops
This is the best, easy and elegant way to enjoy lamb loin chops!
Servings: 3 servings (2 chops per serving)
Ingredients
MARINADE:
- ½ cup finely chopped shallots
- ¼ cup extra virgin olive oil, divided
- 3 large garlic cloves, minced
- 1½ teaspoons minced fresh rosemary
- salt and pepper, to taste
- 6 lamb loin chops
BEANS AND SPINACH:
- shallot marinade
- One 15-ounce can cannellini beans (or any white bean), rinsed and drained
- 2 medium Roma tomatoes, chopped
- salt and pepper, to taste
- 1 tablespoon extra virgin olive oil
- 5 cups fresh spinach
Instructions
PREPARE THE MARINADE:
- In a small bowl, combine the shallots, olive oil, garlic and rosemary and season with salt and pepper. Arrange the chops in a single layer in a glass baking dish. Spoon the shallot mixture over, turning to coat both sides. Cover and refrigerate for at least 2 hours.
- Preheat the broiler, and set the rack 3 to 4 inches from the heat. Remove the lamb from the marinating mixture and place it on a baking sheet. Broil the chops about 5 minutes per side for medium-rare.
PREP WHITE BEAN MIXTURE & SPINACH:
- Transfer the shallot mixture to a medium saucepan and bring to a simmer. Add the beans and chopped tomatoes and stir to heat through. Season to taste with salt and pepper. Cover the bean mixture and keep warm.
- Heat the olive oil in a large skillet over high heat. Add the spinach and sauté until wilted, about 3 minutes. Season to taste with salt and pepper.
SERVE:
- Spoon the bean mixture onto plates, top with sautéed spinach and lamb chops and serve.
Nutrition
Serving: 1serving (2 chops) | Calories: 1233kcal | Carbohydrates: 33g | Protein: 57g | Fat: 98g | Saturated Fat: 37g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 48g | Cholesterol: 210mg | Sodium: 1286mg | Potassium: 1128mg | Fiber: 10g | Sugar: 4g | Vitamin A: 5036IU | Vitamin C: 24mg | Calcium: 202mg | Iron: 10mg