PAN-GRILLED ROSEMARY LAMB CHOPS
12 lamb rib chops
2 tablespoons olive oil
2 tablespoons rosemary
Salt and fresh ground black pepper, to taste
2 garlic cloves, chopped
1 can (16 oz) cannellini or great Northern white beans, drained and rinsed
1 can (14-1/2 oz) diced tomatoes, no-salt added, drained
Heat a cast-iron or other heavy skillet on high for 3 to 5 minutes and then spray with a little cooking spray. Dry the chops thoroughly and rub them with 1 tablespoon olive oil, 1 tablespoon rosemary, salt and black pepper. Cook the chops over medium-high heat for 3 to 5 minutes per side or to the desired doneness.
Remove the chops from the skillet and keep warm on a plate. Reduce heat. Add the remaining tablespoon on olive oil, rosemary and garlic to the skillet. Cook for 1 minute. Stir in beans, tomatoes, salt and black pepper to taste. Cook for 5 minutes. Top chops and serve from the skillet.