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When the lovely Kristin Appenbrink from Realsimple.com reached out to me about joining the blog relay of A Month of Stress Free Dinners they were putting on, I was all in.  The list of recipes to choose from were varied, but I zeroed in on this delicious little number immediately.  First off, I LOVE lamb. Love it. It's savory with just a hint of gaminess, and is such a lovely departure from the usual chicken, pork, beef, rinse repeat cycle I can find myself in.  The other thing I love about lamb? Chops take about 6 minutes total to cook. So you'll have this entire meal, including the sautéed escarole and chickpeas in under 15 minutes. Boom. Done! Love it.

For this recipe and other delicious 20 Minute Dinner Recipes, check out RealSimple.com.

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Serves 4| Hands-On Time: 30m| Total Time: 30 minutes

4 tablespoons olive oil
1 small head escarole, leaves torn (about 13 cups)
4 cloves garlic, peeled and smashed
1/4 cup dry white wine
kosher salt and black pepper
1 15.5-ounce can chickpeas, rinsed
8 small rib or loin lamb chops (1 inch thick; about 2 3/4 pounds total)
1/2 teaspoon dried oregano

Directions Heat 2 tablespoons of the oil in a Dutch oven or large saucepan over medium heat. Add the escarole, garlic, wine, ½ teaspoon salt, and ¼ teaspoon pepper and cook, covered, tossing occasionally, until very tender, 8 to 10 minutes. Add the chickpeas and cook until warmed through, 1 to 2 minutes. Meanwhile, heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Season the lamb with the oregano and ¼ teaspoon each salt and pepper. In 2 batches, cook the lamb, 2 to 3 minutes per side for medium-rare. Serve with the escarole.

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