Lamb Sirloin Chops with Tomato and White Bean Provencal


4 Boneless Lamb Sirloin Chops, 4-6  ounces each, 3/4-inch thick
1 tablespoon plus 1/2 teaspoon finely chopped garlic, divided
1-1/2 teaspoons herbs de provence
2 cups grape tomatoes, halved
1 can (15 – 15.8 oz) great northern beans, drained and rinsed
2 tablespoons chopped fresh basil
2 tablespoons olive oil
Coarse salt and pepper, as desired


Combine 1 tablespoon garlic and herbs de provence; rub evenly onto all sides of lamb chops. Refrigerate 30 minutes.

Stir together tomatoes, beans, basil, olive oil and remaining 1/2 teaspoon garlic.  Season with coarse salt and pepper; reserve.

Preheat grill or broiler.  Cook lamb to medium rare doneness, 14 – 18 minutes.

Serve chops with tomato and white bean salad.

Serving suggestions:
serve with side green salad and crusty bread

click the above image to see a larger photo


PREP TIME: 30 Minutes

COOK TIME: 30 minutes