Chef Franklin Biggs's Lamb chops with pesto and white beans
1 medium onion, peeled and diced
2 cloves roasted garlic
2 TB olive oil
To taste salt and pepper
2 cans white beans (cannelini, great northern etc.)
1 can diced tomatoes
3 TB fresh pesto
1 ea rack of lamb, cut into chops, at least 2-3 per person
1 TB olive oil
to taste salt and pepper
2 TB fresh pesto for drizzling.
In a saute pan, cook the onion and garlic in the olive oil.
Add beans and tomatoes, bring to a boil
Season to taste with salt and pepper
Add fresh pesto and keep warm.
Season the lamb chops with salt and pepper
In a clean saute pan, heat the oil
and sear the lamb on both sides.
Add the bean mixture and heat through, seasoning to taste.
Serve the beans in the middle of the plate, surrounded by the chops.
Drizzle with a little bit of pesto just before serving.
GDA Cooking - January 14, 2014
1720 Valley View Drive