Lamb Steak Recipe With Tuscan Lamb And Beef Skillet

Tuskan Lamb Skillet Ingredients

1 ½ pound lamb rib chops (about 8 chops), cut into 1 inch thick pieces
1 can white kidney beans
1 cans Italian style tomatoes, stewed
3 garlic cloves, minced
1 tablespoon balsamic vinegar
2 teaspoon rosemary
2 teaspoon olive oil, preferably extra virgin
Fresh rosemary

Method:

1. Trim away all the visible fat from the lamb chops; preferably choose extra lean cuts of lamb chops as they will have minimum fat attached.
2. Heat the extra virgin olive oil in a large skillet. Stir in the lamb chops and cook them in the hot oil over medium heat for about 8 to 9 minutes for medium doneness, turning occasionally. An instant read thermometer when inserted in the thickest part of the meat should register 160 degree Fahrenheit for medium doneness. Transfer the cooked chops into a large plate with the help of a slotted spoon. Cover the plate to keep the chops warm.
3. In the same skillet, stir the minced garlic along with the remaining drippings from the meat. Cook and stir constantly for a minute. Add the un-drained white kidney beans, Italian style stewed tomatoes, balsamic vinegar and rosemary to the skillet. Bring the mixture to the boil. After it boils, reduce the heat and let the mixture simmer uncovered for about 2 to 3 minutes.
4. Spoon the bean mixture equally among 4 dinner plates. Arrange the warm chops over the bean mixture, 2 chops per plate. Garnish with additional rosemary if desired. Serve immediately. This recipe makes 4 servings.

Health Tip:

• Tuscan lamb skillet is a diabetes friendly recipe. This recipe provides 272 calories, 24 gm carbohydrates and 9 gm total fat per serving. This recipe can be considered a good source of both protein and dietary fiber as it provides 30 gm proteins and 6 gm dietary fiber per serving.
• This recipe provides low cholesterol and saturated fats that is 67 mg and 3 gm per serving respectively. This is because extra lean cuts of meat are used and all the visible fat is trimmed off before cooking.
• This recipe however can be considered a high sodium recipe as it provides 466 mg sodium per serving. The major part of sodium is contributed from canned beans and canned tomatoes.
• If you wish to reduce the total sodium of this recipe then make sure to use fresh boiled beans and fresh chopped tomatoes instead of canned ones. This little change will reduce the sodium values of this recipe significantly