Lamb Loin Chops and Bean Ragout


  • Makes4 to 4 servings

When your body cries out for protein, iron and fibre, this entr'e delivers. Use any type of canned bean you desire - kidney, chickpea, black, navy or Romano - or try a can of mixed beans! Serve with a crusty, whole wheat baguette and side salad.


  • 1 tbsp olive oil

  • 2 garlic cloves, minced

  • 1/2 cooking onion, diced

  • 3 cups kale, centre ribs removed, thinly sliced

  • 1 540-mL can beans, rinsed and drained

  • 4 fresh or canned plum tomatoes, diced

  • 1 cup chicken broth

  • 2 tsp homemade or store-bought basil pesto

  • 8 lamb loin chops, (about 1 kg)

  • 1 tbsp olive oil


  • Heat oil in a large, non-stick frying pan at medium-low. Add garlic and onions and cook 5 minutes, until soft and fragrant. Add kale, beans, tomatoes and chicken stock and bring to a boil. Reduce to simmer, cover and cook 10 minutes. Add pesto, combine well and season with salt and pepper. Keep warm.

  • Turn broiler on high. Baste lamb chops with olive oil and season with salt and pepper. Broil 4 minutes per side for medium rare.

  • To serve, spoon bean ragout into the middle of plate, and arrange two lamb chops on top.

This article was originally published on Oct 01, 2005

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