Seared Lamb With White Bean and Mint Salad

seared-lamb-white-bean-mint-salad
Photo by  Quentin Bacon
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4.0 stars based on 35 reviews
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 315 calories
    • Calories 143 calories from fat
    • Fat 16 g
    • Sat Fat 4 g
    • Cholesterol 87 mg
    • Sodium 739 mg
    • Protein 30 g
    • Carbohydrate 11 g
    • Sugar 0 g
    • Fiber 3 g

Ingredients

  1. Check 8 small lamb loin chops (about 2 1/2 pounds)
  2. Check kosher salt and black pepper
  3. Check 1 15-ounce can cannellini beans, rinsed
  4. Check 2tablespoons extra-virgin olive oil
  5. Check 2 shallots, chopped
  6. Check 1/2cup fresh mint, chopped
  7. Check 1tablespoon capers, rinsed and chopped
  8. Check 2teaspoons red wine vinegar

Directions

  1. Heat oven to 400° F. Heat a large skillet over medium-high heat.
  2. Season the lamb with ¾ teaspoon salt and ½ teaspoon pepper. In 2 batches, brown the chops, about 2 minutes per side.
  3. Transfer to a baking sheet. Roast to the desired doneness, 4 to 6 minutes for medium-rare.
  4. Meanwhile, in a large bowl, combine the beans, oil, shallots, mint, capers, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Serve with the lamb.