Tuscan Lamb Skillet

• 8 lamb rib chops, cut 1 inch thick (1-1/2 pounds)
• 2 teaspoons olive oil
• 3 cloves garlic, minced
• 1 (19 ounce) can white kidney beans, rinsed and drained (cannellini)
• 1 (8 ounce) can Italian-style stewed tomatoes, undrained
• 1 tablespoon balsamic vinegar
• 2 teaspoons snipped fresh rosemary
• fresh rosemary (optional)

1. Trim fat from chops.
2. In a large skillet cook chops in hot oil over medium heat about 8 minutes for medium doneness, turning once.
3. Transfer chops to a plate; keep warm.
4. Stir garlic into drippings in skillet.
5. Cook and stir for 1 minute.
6. Stir in beans, undrained tomatoes, vinegar, and snipped rosemary.
7. Bring to boiling; reduce heat.
8. Simmer, uncovered, for 3 minutes.
9. Spoon bean mixture onto 4 dinner plates; arrange 2 chops on each serving.
10. If desired, garnish with rosemary sprigs.

chops, olive oil, garlic, white kidney beans, italianstyle stewed tomatoes, balsamic vinegar, rosemary, fresh rosemary

Taken from www.food.com/recipe/tuscan-lamb-skillet-75818 (may not work)