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Broiled Lamb Chops with White Bean and Rosemary Ragout

April 27, 2005

Broiled Lamb Chops with White Bean and Rosemary Ragout



  • 6 tablespoons reduced-sodium soy sauce

  • 2 tablespoons Dijon mustard

  • 2 tablespoons Worcestershire sauce

  • 2 tablespoons vegetable oil

  • 1 teaspoon freshly ground black pepper, or to taste

  • 2 tablespoons rosemary, chopped

  • 4 teaspoons thyme, chopped

  • 4 teaspoons sage, chopped

  • 16 double lamb chops (rib or loin), frenched (see note)

  • 1 3/4 cups canned cannellini beans, drained, juices reserved

  • 1 tablespoon demi-glace concentrate (see note)

  • 1 teaspoon lemon zest

  • Salt, to taste


Freshly ground black pepper, to taste

Combine the soy sauce, mustard, Worcestershire sauce, vegetable oil, 1 teaspoon pepper, 1 tablespoon rosemary and the thyme and sage in a zip-lock bag; add the lamb. Squeeze out the air and seal the bag; turn to coat the lamb with the marinade ingredients. Refrigerate for 30 minutes.

While the lamb is marinating, prepare the white bean ragout. Combine the cannellini beans, 1/2 cup of their reserved juices, 1 tablespoon rosemary, the demi-glace concentrate and the lemon zest in a saucepan.

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Bring the mixture to a simmer, stirring constantly. Reduce the heat to medium-low and continue to simmer the ragout for 10 minutes, stirring occasionally. If the ragout becomes too thick, add 2 to 3 tablespoons of the reserved juices from the beans to restore consistency. Keep warm.

Spray the broiler rack with nonstick cooking spray; preheat the broiler.

Remove the lamb chops from the marinade. Discard the marinade and brush off any excess herbs that may have stuck to the lamb. Be sure to wipe any excess marinade off the bones or else they will burn under the broiler. Season the chops with salt and pepper. Broil the lamb chops 5 inches from the heat until done to taste, 2 to 3 minutes on each side for medium.

Spoon about 1/4 cup of the white bean ragout onto each warm plate and nestle 2 of the lamb chops in the sauce.

Serves 8.

Nutrition information per 4-ounce serving using lean lamb chops: 390 calories, 51 g protein, 950 mg sodium, 180 mg cholesterol, 3 g fiber.

Note: The term "frenched" refers to meat that has been cut away from the end of a rib or chop. This exposes part of the bone and makes for an attractive presentation. Grocery stores typically sell lamb chops that are already frenched. If not, it is a free service that most stores' butchers provide. Demi-glace concentrate, a thick sauce-like glaze, is a product available jarred in many grocery and specialty food stores.

- Recipe from The Culinary Institute of America's "Gourmet Meals in Minutes" cookbook

(Lebhar-Freidman 2004, $40.)

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