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8 rib lamb chops, frenched
1/2 cup finely chopped yellow onion
1/2 lb. plum tomatoes, chopped , or 14 oz. can chopped tomatoes
5 cloves garlic, minced
1 large sprig rosemary, off the stem and minced (about 2 teas.)
1/2 cup chicken broth
1/2 cup Mosby Dolcetto
2 cups cooked cannellini beans, (or 1½-15 oz. cans, drained)
Chopped Italian parsley
Preheat oven to 400°. Season the lamb chops generously with salt and freshly cracked black pepper. Lightly oil a heavy oven-proof skillet and heat over medium-high heat until hot. Brown the chops for 1½ minutes on each side and remove to a plate. Add the onion to the same skillet and cook over low heat until softened, about 6 minutes. Add the tomotoes, garlic, and rosemary and cook, stirring, over medium heat for 1 minute. Add the broth, red wine, and cannellinni beans and simmer an additional 3 minutes. Arrange the lamb chops on top of the bean mixture and roast in the middle of the preheated oven, uncovered, for 5 minutes. Remove the skillet from the oven, cover loosely with foil, and allow to stand another 5 minutes. The lamb will be medium rare. For each plate, serve two of the chops on top of some of the bean mixture and sprinkle with chopped Italian parsley. Accompany with sautéed baby string beans, a crisp green salad and Mosby Dolcetto.
Buono appetito! Serves 4.
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