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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 saut√©ed 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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