French Lamb and Bean Casserole Recipe
Ingredients
| Rib or shoulder lamp chops - 6 ,about 1/2 inch thick | ||
| Salt | To Taste | |
| Pepper | 1 | |
| White kidney beans - 2 cans (1 lb, 3-oz size), drained | ||
| Whole tomatoes - 2 cans (16-oz size) | ||
| Dried basil leaves | 1/4 Teaspoon | |
| Dried thyme leaves | 1/2 Teaspoon | |
| Parsley , chopped | ||
Directions
GETTING READY
1 Using damp paper towels, wipe the lamb chops.
2 Sprinkle with salt and pepper.
3 On a broiler rack, arrange the lamb chops 4 inches from heat,for 5 minutes on each side, or until the chops are of desired doneness.
4 In a medium saucepan, add beans, 1 can undrained tomatoes and 1 can drained, the herbs, 1 teaspoon salt and 1/8 teaspoon pepper.
5 Mix well breaking up the tomatoes slightly with the spoon.
6 Bring to a boil, lower the heat and simmer for 15 minutes.
7 In a heated serving platter, transfer the bean mixture.
8 Arrange the lamb chops on the top.
SERVING
9 Sprinkle with chopped parsley and serve.
1 Using damp paper towels, wipe the lamb chops.
2 Sprinkle with salt and pepper.
3 On a broiler rack, arrange the lamb chops 4 inches from heat,for 5 minutes on each side, or until the chops are of desired doneness.
4 In a medium saucepan, add beans, 1 can undrained tomatoes and 1 can drained, the herbs, 1 teaspoon salt and 1/8 teaspoon pepper.
5 Mix well breaking up the tomatoes slightly with the spoon.
6 Bring to a boil, lower the heat and simmer for 15 minutes.
7 In a heated serving platter, transfer the bean mixture.
8 Arrange the lamb chops on the top.
SERVING
9 Sprinkle with chopped parsley and serve.
Chef
