Lamb Loin Chops and Bean Ragout
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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.
, centre ribs removed, thinly sliced
, rinsed and drained
fresh or canned plum
homemade or store-bought
lamb loin chops
, (about 1 kg)
- 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.