Lamb Chops with White Beans and Gremolata

1. 1

   Preheat oven to 400 degrees.

2. 2

   Pat lamb chops dry and season with salt and pepper.

3. 3

   Lightly spray a large, shallow, flameproof casserole or heavy ovenproof skillet (about 12 inches in diameter) with vegetable oil and heat over moderately high heat until hot but not smoking.

4. 4

   In casserole, brown lamb chops about 1 1/2 minutes on each side and transfer to a plate.

5. 5

   Add onion to casserole and cook, stirring, over moderately low heat until softened.

6. 6

   Add tomatoes, garlic, and rosemary and cook over moderate heat, stirring, 1 minute.

7. 7

   Stir in broth and beans, and simmer, stirring occasionally, 3 minutes.

8. 8

   Arrange lamb chops on top of bean mixture and roast, uncovered, in middle of oven for 5 minutes for medium-rare.

9. 9

   Let lamb chops and bean mixture stand, loosely covered, for 5 minutes.

10. 10

    Transfer lamb chops to another plate and toss bean mixture with gremolata.

11. 11

    Serve lamb chops with haricots vertes.

* Per serving · 4 servings · Values may vary.