This summer your patio becomes a backyard bistro with this Provençal-inspired dish of grilled lamb chops glazed with fig preserves. Serve with a white bean salad enlivened with garlic and lemon.
15m
PREP TIME
15m
COOK TIME
522
CALORIES
14
INGREDIENTS
Servings: 6
Ingredients
- Mediterranean Grilled Lamb Chops
-
12
rib
lamb chops, at least 1-inch thick, trimmed
![substitution]( "substitution")
Substitutions available
- 12 loin lamb chops, at least 1-inch thick, trimmed
- 1 cup Mediterranean Herb White Wine, divided
- 1/2 cup fig preserves
- 1 teaspoon McCormick Gourmet™ Organic Crushed Rosemary
- White Bean Provençal
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon minced garlic
- 1 teaspoon McCormick Gourmet™ Organic Crushed Rosemary
- 1 teaspoon Sicilian Sea Salt
- 1/2 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 1/2 teaspoon McCormick Gourmet™ Organic Thyme Leaves
-
2
cans
(15 ounces)
cannellini beans, drained and rinsed
![substitution]( "substitution")
Substitutions available
- white beans, drained and rinsed
- 1 cup diced tomatoes
- 1 tablespoon chopped fresh parsley
INSTRUCTIONS
- 1 Place lamb chops in large resealable plastic bag or glass dish. Add 3/4 cup of the Marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Meanwhile, mix remaining 1/4 cup marinade, fig preserves and rosemary in small bowl. Set aside.
- 2 For the White Bean Provençal, mix oil, lemon juice, garlic and seasonings in small bowl until well blended. Place beans in large skillet. Cook on medium heat 5 minutes or until heated through, stirring occasionally. Add vinaigrette; toss lightly. Remove from heat. Add tomatoes and parsley; toss lightly. Keep warm. Remove lamb chops from marinade. Discard any remaining marinade.
- 3 Grill lamb chops over medium-high heat 5 minutes per side or until desired doneness, brushing with fig mixture during last few minutes of cooking. Discard any remaining fig mixture. Serve lamb chops with White Bean Provençal.
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