Lamb Chops With Braised Escarole and Chickpeas
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 4 tablespoons olive oil
- 1 small head escarole, leaves torn (about 13 cups)
- 4 cloves garlic, peeled and smashed
- 1/4 cup dry white wine
- kosher salt and black pepper
- 1 15.5-ounce can chickpeas, rinsed
- 8 small rib or loin lamb chops (1 inch thick; about 2 3/4 pounds total)
- 1/2 teaspoon dried oregano
Directions
- Heat 2 tablespoons of the oil in a Dutch oven or large saucepan over medium heat. Add the escarole, garlic, wine, ½ teaspoon salt, and ¼ teaspoon pepper and cook, covered, tossing occasionally, until very tender, 8 to 10 minutes. Add the chickpeas and cook until warmed through, 1 to 2 minutes.
- Meanwhile, heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Season the lamb with the oregano and ¼ teaspoon each salt and pepper. In 2 batches, cook the lamb, 2 to 3 minutes per side for medium-rare. Serve with the escarole.
Nutritional Information
- Per Serving
- Calories 494
- Fat 27g
- Sat Fat 6g
- Cholesterol 124mg
- Sodium 633mg
- Protein 44g
- Carbohydrate 15g
- Sugar 1g
- Fiber 7g
- Iron 5mg
- Calcium 124mg
What does this mean? See
Nutrition 101
.
Quick Tip
A good source of vitamins A and C, escarole is a leafy green with a slightly bitter bite. If you can’t find it, try using
kale or mustard greens in this recipe.
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