You might notice that this post and my previous post on clafouti share the same pans – my stainless steel tapas pans, which are great for so many things. Individual casseroles, single-serve desserts served straight from a warm pan, small skillet dinners – these are so versatile. You might also think my husband and I don’t like to share, but we do – we share a great love for these pans! Tonight’s dinner of skillet lamb chops with white beans presented beautifully and tasted delicious in in these little skillets. Simple seared lamb chops on top of a white bean and tomato saute seasoned with rosemary and balsamic vinegar – simple and elegant. I served this alongside mixed greens in a lemon vinaigrette with shaved asiago cheese.
Tuscan Lamb Chop Skillet
Adapted from Better Homes and Gardens Cook Book
4 small lamb chops, seasoned with salt and pepper
4 cloves garlic, minced
1 cup drained, rinsed white beans
2 plum tomatoes, diced
2 tsp balsamic vinegar
2 tbsp water
2 tsp minced fresh rosemary
Heat a skillet coated with cooking spray over medium-high heat; cook lamb chops for about 10 minutes, turning once. Remove from skillet and cover with foil to keep warm. Reduce heat and add garlic to pan; saute 30 minutes. Add remaining ingredients; bring to a boil, and simmer for about 5 minutes to thicken. Serve lamb chops over bean mixture.