Sunday, January 21, 2007

Lemon-Rosemary Lambchops with Cannellini Beans and Watercress - Adapted From Rachael Ray

We have thought for sometime that the beans in the Jamie Oliver recipe for scallops here could be used in other situations. Here's an example, although the original recipe comes from Rachael Ray. Also, we think that the kind of meat used could vary to include pork, beef or even fish with some simple adjustments in the maranaded and spices. Prepare a mixture of 2T olive oil, the zest and juice from one lemon and 2T crushed rosemary leaves and 2 cloves minced garlic, salt and pepper to taste. Place the lambchops in the maranade, turning to coat completely. Allow the chops to marinate for at least 1 hr. Place the chops in the broiler for 5 min on a side. At the time the chops are turned, place 3-4 slices of thinly sliced smoked ham on the rake. While the chops are cooking, saute 1 small onion diced, 1 clove of minced garlic and red pepper flakes to taste for 2-3 min. Add a can of cannellini beans (or navy or great northern beans) with 1/4C water or white wine. Heat gently while the liquid reduces by half. Place the beans in a food processor and blend until lumpy. Fold some watercress into the hot beans to just wilt it. Serve the bean mixture topped with the ham and the chops. We served a big red wine with this meal; a Merlot or Cabernet Savaugnon.



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