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.

Makes 6 servings.

Prep Time: 15 minutes
Refrigerate Time: 30 minutes
Cook Time: 15 minutes

Nutritional Information

For 1 serving
Calories: 521
Sodium: 1387mg
Fat: 29g
Carbohydrates: 35g
Cholesterol: 99mg
Fiber: 4g
Protein: 30g

Tuscan Grilled Lamb Chops with Warm White Bean Provençal

Ingredients

12 rib lamb chops (at least 1-inch thick), trimmed
1 cup Lawry’s® Tuscan Sun-Dried Tomato Marinade, divided
1/2 cup fig preserves
1 teaspoon McCormick® Gourmet Collection Rosemary, Crushed

White Bean Provençal:
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon minced garlic
1 teaspoon McCormick® Gourmet Collection Rosemary, Crushed
1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
1/2 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind
1/2 teaspoon McCormick® Gourmet Collection Thyme Leaves
2 cans (15 ounces each) cannellini or white beans, drained and rinsed
1 cup diced tomatoes
1 tablespoon chopped fresh parsley

Directions

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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