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Add a photoServings: 4
Ingredients
- 2 Tbsp. Extra virgin olive oil
- 4 x Chump chops
- 1 x Rosemary sprig
- 2 x Cloves garlic, crushed
- 4 ounce Haricot, cannellini or possibly flageolet beans, cooked
- 4 ounce Baby onions
- 4 Tbsp. Dry white wine
- 1/2 pt Stock
- 1 knob of butter Salt and pepper Parsley to garnish, minced
Directions
- Heat the oil in a frying pan, add in the lamb and cook for 3-5 min on each side according to taste. Season with salt and pepper while cooking and sprinkle with the rosemary. Remove and keep hot. Add in the garlic, beans and onions to the pan and cook for about 5 min. Pour in the wine and cook till reduced a little, then stir in the stock. Season with salt and pepper and simmer for 10 min, then stir in the butter. Sprinkle with parsley and serve with crusty bread and salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 4 servings | |
| Calories 88 | |
| Calories from Fat 61 | 69% |
| Total Fat 6.91g | 9% |
| Saturated Fat 1.01g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 198mg | 8% |
| Potassium 90mg | 3% |
| Total Carbs 3.24g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.21g | 1% |
| Protein 1.06g | 2% |
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