Lamb Chops & Warm White Beans
Lamb Chops with Mint and Mustard Dipping Sauce
2 cloves garlic, smashed
2/3 cup extra-virgin olive oil
12 loin lamb chops, ½ to ¾ inch-thick each
Salt and freshly ground black pepper, to taste
3 rounded tablespoos grainy mustard
2 tablespoons white vinegar (2 splashes)
1 tablespoon honey (a good drizzle)
¼ cup mint leaves (a couple handfuls), reserve 4 leaves, for garnish
4 leaves radicchio lettuce
Preheat broiler to high.
Place garlic in a small saucepan, add olive oil to cover and heat over low heat for 5 minutes, then remove. Arrange lamb chops on broiler pan. Drizzle 3 teaspoonfuls of the garlic oil over the lamb, brushing to coat evenly. Season chops with salt and pepper and set aside.
To make dipping sauce, add mustard, vinegar and honey to a food processor or blender and while processing or blending, stream in remaining garlic and oil. Turn the processor or blender off and add mint to the container. Pulse grind to incorporate the mint leaves.
Broil lamb chops, 3 minutes on each side, then let them rest up to 10 minutes, allowing the juices to redistribute. The lamb will be cooked to medium. Serve 3 chops per person with portions of dipping sauce and redicchio leaves set along-side the chops. Garnish with sprigs of mint.
Warm White Beans with Thyme
3 tablespoons extra-virgin olive oil
2 large cloves garlic, chopped
2 tablespoons fresh thyme leaves, chopped, plus 4 extra sprigs for garnish
½ cup chopped radicchio lettuce, half a head, shredded
1 large can (1 pound, 13 ounces) white cannellini beans, drained well
Salt and freshly ground black pepper to taste
In a medium skillet, heat olive oil and garlic over medium heat, 2 minutes. Add thyme and radicchio and cook 1 minute longer. Add beans, and toss with radicchio and garlic to combine. Season with salt and pepper. Warm beans through, 2 minutes, then serve. Garnish with extra sprigs of fresh thyme.
This meal is great for a small intimate summer dinner party with friends. It’s really easy to put together, and the flavors come out beatifully in both dishes.
The lamb chops with mustard sauce is what I started on when I began preparing the meal. I only changed a few things to the recipe for my tastebuds, but the dish turned out really well in the end. I chose to cook the garlic and olive oil just a bit longer tha 5 minutes, so I could bring out the garlic taste more in the lamb chops. I also opted to grill the lamb chops instead of broiling them. I’ve always been a fan of grilling because of the great flavors it brings out in the meat.
The mustard sauce was actually my favorite part of the whole meal. I have never been a big fan of mint sauce, so I was happy when there was only a slight taste of mint in the sauce. The honey really helped the sauce also, bringing down the strength of taste in the grainy mustard.
I didn’t really change anything about the warm white beans recipe. I would have changed the way I shredded the radicchio, simply because I felt like the leaves came out too big and overpowering in the display of the dish. But overall, the dish turned out wonderfully. The purples and greens were great colors to go along with the lamb chops. Oh, this dish also smells AMAZING in the kitchen when your cooking it, as long as you’re a big fan of the way thyme smells.
I would definately recommend this dish to people everywhere looking for a quick meal to fix.
This recipe is featured from Rachael Ray 30-Minute Meals 2.