Seared Lamb With White Bean and Mint Salad

Seared Lamb With White Bean and Mint Salad
 Quentin Bacon
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Serves 4
preparation
20
minutes
cooking
20
minutes

Ingredients

8
small lamb loin chops (about 2 1/2 pounds)
kosher salt and black pepper
1
15-ounce can cannellini beans, rinsed
2
tablespoons
extra-virgin olive oil
2
shallots, chopped
1/2
cup
fresh mint, chopped
1
tablespoon
capers, rinsed and chopped
2
teaspoons
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.
Kate Merker
June 2009

Nutritional Information

  • Per Serving
  • Calories From Fat 143
  • Protein 30 g
  • Carbohydrate 11 g
  • Sugar 0 g
  • Fiber 3 g
  • Fat 16 g
  • Sat Fat 4 g
  • Sodium 739 mg
  • Cholesterol 87 mg
What does this mean? See Nutrition 101.

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