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	Tuscan Grilled Lamb Chops with Warm White Bean Provençal

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TUSCAN GRILLED LAMB CHOPS WITH WARM WHITE BEAN PROVENÇAL

Prep Time: 15 minutes

Marinate Time: 30 minutes

Cook Time: 15 minutes

Makes: 6 servings.

Ingredients

12 rib lamb chops (at least 1-inch thick), trimmed

1 cup Lawry's® Tuscan Sun-Dried Tomato Marinade with Minced Garlic and Olive Oil , divided

1/2 cup fig preserves

1 teaspoon dried rosemary leaves, crushed

White Bean Provençal:

3 tablespoons olive oil

2 tablespoons fresh lemon juice

1 teaspoon minced garlic

1 teaspoon dried rosemary leaves, crushed

1 teaspoon sea salt

1/2 teaspoon coarse ground black pepper

1/2 teaspoon dried thyme leaves

2 cans (15 ounces each) cannellini or white beans, drained and rinsed

1 cup diced tomatoes

1 tablespoon chopped fresh parsley

Directions

1. Place lamb chops in large resealable plastic bag or glass dish. Add 3/4 cup of the Marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Meanwhile, mix remaining 1/4 cup marinade, fig preserves and rosemary in small bowl. Set aside.

2. For the White Bean Provençal, mix oil, lemon juice, garlic and seasonings in small bowl until well blended. Place beans in large skillet. Cook on medium heat 5 minutes or until heated through, stirring occasionally. Add vinaigrette; toss lightly. Remove from heat. Add tomatoes and parsley; toss lightly. Keep warm. Remove lamb chops from marinade. Discard any remaining marinade.

3. Grill lamb chops over medium-high heat 5 minutes per side or until desired doneness, brushing with fig mixture during last few minutes of cooking. Discard any remaining fig mixture. Serve lamb chops with White Bean Provençal.

Nutrition Information per serving

Calories 521, Fat 29g, Protein 30g, Carbohydrates 35g, Cholesterol 99mg, Sodium 1387mg, Fiber 4g

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	Tip: To get more life (and flavor) from your dried spices, store them in airtight containers and keep them away from heat sources and direct sunlight.