Social Chef Lamb Chops with Cannellini Beans & Kale

Published on July 8, 2013 | In Greek, Mediterranean | By The Social Chef |

- Prep Time
- 20 Minutes
- Cook Time
- 15 Minutes
- Difficulty Level

I’m not sure why I don’t eat lamb more often because I really enjoy it. I’ve made it in numerous varieties and my favorite is always my rack of lamb. But this was something I saw at my local butcher and tried something new, not to mention I had the beans and kale. So I made Social Chef Lamb Chops with Cannellini Beans & Kale.

Recipe Rating

(2 Rating)

Ingredients

2 double cut lamb chops
1 tablespoon fresh rosemary chopped
1 teaspoon fresh thyme
1/4 teaspoon ground corriander
1/4 teaspoon cumin
1 garlic clove
1 tablespoon olive oil
Sea salt
Pepper
Cannaloni Beans with Kale: 1 can canneloni beans drained and rinsed
2 tablespoons diced shallots
1 garlic clove minced
1 cup kale stems removed and chopped
1 cup water
2 tablespoons olive oil
Salt and pepper

Instructions

1. Add rosemary, thyme, corriander, cumin, garlic and pinch of salt into a Cuisinart and pulse for 1-minute.
2. Season lamb chops with salt and pepper.
3. Rub mixture onto lamb, place on plate and cover with plastic wrap and refrigerate for 90-minutes or over night.
4. Preheat grill on high for 15-minutes. Make sure grates are cleaned well.
5. Remove lamb from refrigerator and rest covered for 15-minutes while grill heats.
6. Grill lamb for 3-minutes on each side to get a good sear with top open.
7. Place lamb over indirect heat on each side for 3-4 minutes top closed.
8. Place on plate and allow to rest of 10-minutes. Cut each chop in half and serve.
9. Cannaloni Beans with Kale: Using a sauce pan over medium heat add olive oil, shallots, pinch of salt and saute for 5-minutes.
10. Add garlic and saute for 2-minutes.
11. Add canneloni beans, pinch of salt and pepper and stir.
12. Add water and bring to boil.
13. Reduce heat and simmer until reduced by half.
14. Add kale, stir and cover and simmer for 5-minutes.

Servings : 2
Ready in : 35
Course : Entrée
Recipe Type : Lamb

Instructions

1. Add rosemary, thyme, corriander, cumin, garlic and pinch of salt into a Cuisinart and pulse for 1-minute.
2. Season lamb chops with salt and pepper.
3. Rub mixture onto lamb, place on plate and cover with plastic wrap and refrigerate for 90-minutes or over night.
4. Preheat grill on high for 15-minutes. Make sure grates are cleaned well.
5. Remove lamb from refrigerator and rest covered for 15-minutes while grill heats.
6. Grill lamb for 3-minutes on each side to get a good sear with top open.
7. Place lamb over indirect heat on each side for 3-4 minutes top closed.
8. Place on plate and allow to rest of 10-minutes. Cut each chop in half and serve.
9. Cannaloni Beans with Kale: Using a sauce pan over medium heat add olive oil, shallots, pinch of salt and saute for 5-minutes.
10. Add garlic and saute for 2-minutes.
11. Add canneloni beans, pinch of salt and pepper and stir.
12. Add water and bring to boil.
13. Reduce heat and simmer until reduced by half.
14. Add kale, stir and cover and simmer for 5-minutes.

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About Chef

The Social Chef

Michael Van Horn (aka MJ) 'The Social Chef', has incorporated his passion for culinary with his love and artistic ability of photography, his infatuation with writing, his charismatic ways of ...