Broiled Lamb Chops With Bean-rosemary Sauce

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 3 tablespoons reduced sodium soy sauce
• 1 teaspoon worcestershire sauce
• 1 tablespoon dijon mustard
• 1 tablespoon vegetable oil
• 4 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh sage, chopped
• fresh ground pepper
• 8 (3 ounce) lamb rib chops, frenched, 3 oz. each
• 2 cups demi-glace, follow pkg. directions to reconstitute if needed
• 1 1/4 cups cannellini beans, cooked, kidney beans
• 1/2 teaspoon salt

Recipe

• 1 combine soy, worcestershire, mustard, oil, 2 teaspoons of rosemary, the thyme, sage, and a grinding of pepper in a large enough ziplock bag to hold the lamb.
• 2 add the lamb and squeeze out the air and seal the bag.
• 3 turn to coat the lamb and marinate in the refrigerator for 30 minutes.
• 4 combine demi glace, beans, 1/4 teaspoons of the salt, another grinding of pepper, in a medium saucepan and bring to a simmer, reduce heat, cover and cook 15 minutes.
• 5 keep hot.
• 6 spray the broiler rack with non-stick spray; preheat the broiler.
• 7 remove chops from the marinade and season with the remaining 1/4 teaspoons of the salt and another grinding of pepper.
• 8 discard the marinade.
• 9 broil the chops 5" from the heat until done to taste, about 2 minutes per side for rare.
• 10 divide the sauce and beans between 4 deep plates or soup bowls.
• 11 serve chops over the sauce and beans; sprinkle with the 2 remaining teaspoons of rosemary.