Lamb chops with roasted garlic, white beans Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: • 1/4 cup extra-virgin olive oil, plus more for drizzling
• 4 thyme sprigs
• 1 garlic clove, minced, plus 2 heads of garlic, halved crosswise
• 2 teaspoons chopped rosemary leaves
• 1/4 teaspoon ground cumin
• 8 lamb loin chops
• Salt and freshly ground black pepper
• White bean puree, for serving
• 3 tablespoons unsalted butter
• 1 small onion, finely diced
• 1 garlic clove, minced
• 1 thyme sprig
• Two 15-ounce cans cannellini beans, drained and rinsed
• 1 cup low-sodium chicken broth
• Salt and freshly ground pepper
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Directions: |
Directions:DIRECTIONS
1. In a large, shallow dish, combine the 1/4 cup of olive oil with the thyme, minced garlic, rosemary and cumin. Add the lamb chops and turn to coat with the marinade. Refrigerate overnight.
2. Preheat the oven to 350 degrees F. Set the halved heads of garlic cut side up on a large sheet of foil and drizzle with oil. Wrap the garlic in the foil and roast for 1 hour, until tender.
3. Light a grill. Remove the chops from the marinade; discard the thyme and scrape off the garlic. Season the chops with salt and pepper and grill over moderate heat until lightly charred and medium-rare, 5 minutes per side. Serve the chops with the roasted garlic and white bean puree.
White bean puree
In a medium saucepan, melt the butter. Add the onion, garlic and thyme sprig and cook over moderate heat, stirring a few times, until the onion is softened, about seven minutes. Add the beans and broth and simmer over moderately high heat until the broth is reduced by half, about five minutes; discard the thyme sprig. Puree the bean mixture in a blender. Season the puree with salt and pepper and serve hot.
TIPS
Make ahead: The puree can be refrigerated for up to three days. Reheat gently. |
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Number Of
Servings: |
Number Of
Servings:4 |
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