1. Sprinkle the lamb with 1/4 teaspoons each of the salt and pepper. 2. In a large ovenproof skillet, heat 1 tablespoons of the oil over medium-high heat and brown the chops. 3. Transfer to a plate. 4. Drain the fat from the pan and add the remaining oil. 5. Cook the onion, garlic, rosemary and remaining salt and pepper over medium heat, stirring occasionally, until the onion is softened, about 3 minutes. 6. Add the beans and the broth and bring to a boil. 7. Place the chops on top of the beans and bake in a 425 degree F oven for 10 minutes. 8. Add the tomatoes and bake for another 5 minutes. 9. Sprinkle with parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
