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Seared Lamb With White Bean and Mint Salad

Seared Lamb With White Bean and Mint Salad
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Serves 4| Hands-On Time: | Total Time:



  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.
By July, 2009

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 .

Quick Tip

Great Northern Beans
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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.