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Marinated and Grilled Lamb Chops alla Romana (Braised Swiss Chard and Cannellini Beans)

SERVINGS
Serves 4 Servings
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SERVINGS
Serves 4 Servings
RATE THIS RECIPE
(0)

Ingredients

For the Lamb Chops
  • 8 to 12 lamb rib chops
  • 1/2 teaspoon chili pepper flakes
  • 2 tablespoon fresh rosemary leaves, chopped fine
  • 2 tablespoon extra virgin olive oil
  • 3 tablespoon fresh lemons cut in half
  • For the Braising Greens
  • 8 to 12 lamb rib chops
  • 1/2 teaspoon chili pepper flakes
  • 2 tablespoon fresh rosemary leaves, chopped fine
  • 2 tablespoon extra virgin olive oil
  • 3 tablespoon fresh lemons cut in half
  • 1/4 cup extra virgin olive oil
  • 4 clove garlic, thinly sliced
  • 3 clove whole shallots, peeled, thinly sliced
  • 1/2 teaspoon chili pepper flakes
  • 1 head swiss chard, cut crosswise into 3/4-inch wide ribbons, washed, and dried (note: escarole or any other hearty, heavy leaf green can be substituted. use kale, dandelions, turnip tips or all four.)
  • Cannellini Al Aglio Olio
  • 8 to 12 lamb rib chops
  • 1/2 teaspoon chili pepper flakes
  • 2 tablespoon fresh rosemary leaves, chopped fine
  • 2 tablespoon extra virgin olive oil
  • 3 tablespoon fresh lemons cut in half
  • 1/4 cup extra virgin olive oil
  • 4 clove garlic, thinly sliced
  • 3 clove whole shallots, peeled, thinly sliced
  • 1/2 teaspoon chili pepper flakes
  • 1 head swiss chard, cut crosswise into 3/4-inch wide ribbons, washed, and dried (note: escarole or any other hearty, heavy leaf green can be substituted. use kale, dandelions, turnip tips or all four.)
  • 1 pound dried cannellini beans, presoaked for 6 hours
  • 4 tablespoon extra virgin olive oil
  • 1 tablespoon small onion, chopped fine
  • 3 tablespoon garlic cloves, minced
  • 1/2 cup dry white wine
  • 1 sprig fresh rosemary
  • 2 sprig bay leaves
  • Preparation

    Baking Directions:

    For The Lamb Chops 1. Lightly pound lamb chops to approximately 1/4-inch thick.

    Season with salt and pepper, chili flakes, and rosemary.

    2. Grill very quickly over a hot fire or in a very hot cast iron skillet, turning once and grilling 1 1/2 to 2 minutes per side for medium (pink color).

    When ready to serve, drizzle with olive oil, sprinkle with sea salt, and a squeeze of fresh lemon.

    Serve immediately.

    For The Braising Greens 1. Heat 10 to 12-inch skillet over medium to high heat.

    Add garlic, shallots, chili pepper flakes, and lightly brown.

    Add all greens and cook, mixing thoroughly until wilted, about 7 minutes.

    Continue to cook until tender.

    2. Season with salt and pepper, squeeze the juice of 1 lemon over mix, and serve immediately.

    Cannellini Al Aglio Olio 1. Heat 2 tablespoons extra virgin olive oil in a medium size skillet and sauté onions until lightly brown.

    Add garlic and cook for 2 minutes more and set aside.

    2. Rinse soaked beans in colander.

    Place beans in a large pot and cover with cold water.

    Bring to a simmer, skimming any foam that comes to the surface.

    Add cooked onions and garlic, wine, rosemary, and salt and continue to simmer for 45 minutes, adding water or wine as needed.

    The liquid should cook down nicely toward the end and should be slightly thick.

    3. When beans are tender and cooked through, drain any excess liquid, stir in remaining extra virgin olive oil and re-season.

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