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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sprinkle the lamb with 1/4 teaspoons each of the salt and pepper. | 2. In a large ovenproof skillet, heat 1 tablespoons of the oil over medium-high heat and brown the chops. | 3. Transfer to a plate. | 4. Drain the fat from the pan and add the remaining oil. | 5. Cook the onion, garlic, rosemary and remaining salt and pepper over medium heat, stirring occasionally, until the onion is softened, about 3 minutes. | 6. Add the beans and the broth and bring to a boil. | 7. Place the chops on top of the beans and bake in a 425 degree F oven for 10 minutes. | 8. Add the tomatoes and bake for another 5 minutes. | 9. Sprinkle with parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb loin chop	8		trimmed	479.1167	0.0	106.59	2.6917
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
rosemary	1/2	teaspoon	crumbled dried	0.4585	0.0724	0.0116	0.0205
white kidney bean	19	ounces	drained rinsed	479.1167	0.0	106.59	2.6917
chicken broth	1/2	cup		39.06	0.945	5.5692	1.3104
plum tomato	2		chopped	479.1167	0.0	106.59	2.6917
parsley	2	tablespoons	minced	2.736	0.4811	0.2257	0.06

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.