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© Meredith Corporation. All rights reserved. Used with permission.
In a small bowl, combine 1/4 teaspoon salt, rosemary, marjoram, thyme, lemon zest, black pepper and crushed red pepper. Sprinkle herb mixture on lamb chops; rub in with your fingers.
In a 3-1/2- to 4-quart slow cooker, place lamb chops, cannellini beans, undrained tomatoes, onion, olives, lemon juice, garlic and the remaining 1/4 teaspoon salt.
Cover; cook on Low for 5 to 6 hours or on High for 2 1/2 to 3 hours.
When ready to serve, heat oil in an extra-large skillet. Add arugula; cook briefly to wilt. Stir in lemon juice. To serve, place a chop and some of the bean mixture on a plate; serve with arugula and top with herbed goat cheese.