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Provencale Lamb Chops: Submitted by: Janice Stumbold | Date Added: 5 Feb 2012
Listed in: Lamb

4 medium potatoes (mealy) (700 g)
Salt and black pepper
1 tablespoon. tablespoons olive oil
2 medium onions
2 cloves garlic
8 lamb chops for 3 1/2 ounces (100 g) each
4 sprigs fresh rosemary
1/2 pound (225 g) plum tomatoes
3/4 cup (200 ml) chicken broth
1 box 19 oz (540 ml) white beans
Celery salt
3 or 4 tbsp. tablespoons of milk

Cooking Instructions

Heat water in large saucepan. Peel the potatoes and cut into cubes. Salt boiling water and add potatoes. Cover and cook until tender (15-20 minutes).

Meanwhile, heat oil in large skillet. Add the onions, peeled and chopped and crushed garlic. Cook over high heat until onions are tender and golden brown. Book.

Place chops in skillet and saute over medium heat until lightly browned on each side (2-3 minutes).

While chops are cooking, wash the rosemary and peel off. Wash tomatoes and chop coarsely.

Put half the onion mixture and garlic to the pan. Add tomatoes and rosemary and turn up the heat.

Drain beans and add to the contents of the pan. Salt with celery salt and pepper. Bring to a boil, then simmer uncovered 8 to 10 minutes.

Drain the potatoes, mash and add milk mixture and remaining onion and garlic and some chopped rosemary leaves .. Season and serve with the chops.

Makes 4 servings

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Provencale Lamb Chops
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