Pan Seared Lamb Chops, Cannellini Beans, Crispy Radicchio, and Balsamic Glaze

Season: Autumn/Winter

Prep time: 15 minutes

Cook time: 15 minutes + soaking beans overnight

Serves 4


8 lamb chops

1 clove garlic, minced

1/4 cup parsley, chopped + 1 tbsp. for garnish

1/2 tsp. lemon zest

Salt to taste

fresh ground pepper

2 cups Cannellini beans

1 head radicchio

2 1/2 tbsp. extra virgin olive oil + more for drizzle when finishing dish

good balsamic vinegar, Modena

1 cup Fresh cannellini beans or 1 can organic northern white beans

for soaking liquid (2 bay leaves, 1 garlic clove, 1 sprig rosemary)

2 tbsp. Fresh Rosemary (minced)

3 garlic cloves (minced)

1/2 tsp. red pepper flakes

1/4 good extra virgin olive oil

2 tbsp. good balsamic vinegar

1 tsp. kosher or sea salt


Beans

Place beans in glass bowl and soak for 8 hours or overnight. Next, place in the garlic, bay leaves and aromatics.


Drain and transfer beans to saucepan or medium size pot. Cover the beans with water by 3 inches. Set temperature to medium-low heat and bring liquid to a simmer.


Continue cooking beans at a bare simmer until they are tender adding a 1/2 tsp. of salt.

(+/- 45 minutes to an hour or until al dente)


Next, drain any remaining water.


Add the remaining ingredients and gently stir.


Pork Chops

Mix in small bowl, garlic, parsley, lemon zest and 1/2 tbsp. olive oil. Set aside. This mix will go on chops when they are close to finishing in pan.


Salt lamb chops on both sides. It gives the meat more flavor. Leave chops out at room temperature for 30 minutes before putting into hot pan.


Depending on the size of your pan, you will want to cook lamb chops in two batches.


There should be space between them so they do not steam. Hold cooked chops in warm oven (170F).


Leaving end on, cut radicchio in half, then quarters, then eights. Brush with olive oil and sprinkle a bit of salt and fresh ground pepper.


On medium/high, in the same pan you will cook lamb chops, heat sear radicchio until browned and a bit wilted on both sides. Set radicchio aside in warm oven. It's easiest to use a pair of tongs to turn and remove.


Next, in the same pan, pour in olive oil to re-coat pan. Place chops in the pan and brown for 5-6 minutes on each side (for medium rare). When you have 1 minute left spread parsley mixture onto chops and flip the chops over. Let chops sit for 5 minutes, covered with foil, before cutting into.


In middle of a warmed plate place your beans and arrange radicchio on the sides overlapping a bit.


Place two chops leaning against each other over beans. Drizzle balsamic vinegar and remainder of parsley.


©2018 by Laurie Richardone

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