SERVES 6
2 teaspoons olive oil
12 lamb rib chops, 1-inch thick, frenched (see tip below)
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
2 14-ounce cans cannellini beans, rinsed and drained
1 can Italian-style stewed tomatoes, undrained
1 tablespoon balsamic vinegar
1 teaspoon fresh rosemary, chopped
Pinch of crushed red pepper
Rosemary sprigs for garnish (optional)
In a large skillet over medium heat, heat the oil. Season chops with salt and pepper, and cook for 9–10 minutes, turning once. Transfer chops to a platter and keep warm.
Stir garlic into drippings in skillet. Cook and stir for 1 minute. Stir in beans, tomatoes, vinegar, rosemary and crushed red pepper. Bring to a boil and reduce heat. Simmer, uncovered, for 3 minutes. Return chops to skillet and garnish with rosemary sprigs. Serve directly from the skillet, or spoon bean mixture onto plates and top with two chops on each plate.
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Recipe tip
How to french lamb chops: Frenching is the process of removing meat from the end of bones—pork chops, lamb chops or bone-in steaks. A butcher will do this for you, but there may be a charge. It’s relatively simple; just take your time and use a boning knife. Scrape the unwanted meat off the end of the bones, making it even on all of the bones. Always scrape away from yourself, so you do not get accidental cuts or injuries.