Seared Lamb With White Bean and Mint Salad
Serves 4|
Hands-On Time:
|
Total Time:
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
- Heat oven to 400° F. Heat a large skillet over medium-high heat.
- Season the lamb with ¾ teaspoon salt and ½ teaspoon pepper. In 2 batches, brown the chops, about 2 minutes per side.
- Transfer to a baking sheet. Roast to the desired doneness, 4 to 6 minutes for medium-rare.
- Meanwhile, in a large bowl, combine the beans, oil, shallots, mint, capers, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Serve with the lamb.
Nutritional Information
- Per Serving
- Calories 315Calories From Fat 143
- Protein 30g
- Carbohydrate 11g
- Sugar 0g
- Fiber 3g
- Fat 16g
- Sat Fat 4g
- Sodium 739mg
- Cholesterol 87mg
What does this mean? See
Nutrition 101
.
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Quick Tip
If you don’t have cannellini beans on hand, substitute another bean variety with a creamy texture and delicate flavor, like
great Northern or butter beans.
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