Braised Lamb Chops Recipe

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Braised Lamb Chops with Flageolet Beans Recipe

(Low Fat Recipe)

Ingredients:  Serves 4, Oven: Preheat to 180C

1 tablespoon olive oil

4 lamb chump chops, each about 6 oz (175 g), fat removed

2 cloves garlic, peeled and chopped

2 onions, peeled and chopped

3 sticks celery, trimmed and sliced

2 carrots, peeled and sliced

14 oz (400 g) tinned chopped tomatoes

2 tablespoons tomato puree

2 level teaspoons dried rosemary, finely crumbled

2 level teaspoons paprika

1 level teaspoon Dijon mustard or made English mustard

12 oz (340 g) cooked flageolet beans

Freshly ground black pepper

Flat-leaf parsley to garnish

 

Method:

Heat the oil in a flameproof casserole and brown the chops in it over a high heat for 2-3 minutes on each side.  Lift the chops onto kitchen paper to drain.  Brown the garlic, onions, celery and carrots in the casserole over a moderate heat for about 5 minutes, stirring occasionally.  Mix in the tomatoes and their juice, the tomato puree, rosemary, paprika and mustard.  Gently mix in the flageolet beans, season with pepper and bring the casserole to the boil.  Arrange the chops on top of the vegetables, put the lid on the casserole and cook in the heated oven for about 40 minutes, or until the lamb is tender.  Serve crusty bread with the dish.  A garnish of parsley and a side dish of peppery kale or savoy cabbage give a contrast in flavor and color.

 

Note:  In common with all pulses, flageolet beans are a good source of fiber; their delicate flavor and tender skin make them a subtle and satisfying partner for the lamb in this colorful dish.

 

Nutrient Value Per Serving:

355 calories

15 g total fat (6 g saturated fat)

26 g carbohydrates

0 added sugar

8 g fiber

190 mg sodium

 

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