Lamb Chops with Rosemary Flageolets

Lamb Chops with Rosemary Flageolets
Photo by Randy Mayor


  • 4 cups cooked flageolet beans
  • 2 tablespoons olive oil, divided
  • ½ cup dry white wine
  • 2 cups fat-free, less-sodium chicken broth
  • Rosemary sprigs (optional)
  • 4 garlic cloves, minced
  • 1 ¼ cups finely chopped carrot
  • + 6 more ingredients
    • ¾ teaspoon salt, divided
    • 2 teaspoons chopped fresh rosemary, divided
    • 1 cup finely chopped celery
    • ¾ cup finely chopped shallots
    • 6 (4-ounce) lamb loin chops, trimmed
    • ¼ teaspoon freshly ground black pepper

Heat 1 tablespoon oil in a large saucepan over medium heat. Add carrot, celery, shallots, and garlic to pan; cover and cook 15 minutes or until tender and golden brown, stirring occasionally. Add wine to pan; cook 2 minutes or until liquid almost evaporates. Add beans, broth, 1 teaspoon rosemary,...

View full recipe at My Recipes


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