 | | 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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Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 6
|  | | 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® Rosemary Leaves |
| - | | White Bean Provençal: |
| - | | 3 tablespoons olive oil |
| - | | 2 tablespoons fresh lemon juice |
| - | | 1 teaspoon minced garlic |
| - | | 1 teaspoon McCormick® Rosemary Leaves |
| - | | 1 teaspoon McCormick® Sea Salt Grinder |
| - | | 1/2 teaspoon McCormick® Black Pepper, Coarse Ground |
| - | | 1/2 teaspoon McCormick® Thyme Leaves |
| - | | 2 cans (15 ounces %3cu%3eeach%3c/u%3e) cannellini %3cu%3eor%3c/u%3e white beans, drained and rinsed |
| - | | 1 cup diced tomatoes |
| - | | 1 tablespoon chopped fresh parsley |
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| | Nutrition (per serving) | |
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