Lamb Loin Chops and Bean Ragout
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- 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.
Ingredients
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
Instructions
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.