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greek lamb chops on white bean puree


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  • 8 lamb chops
  • 3 Tbs EVOO
  • 1 Tbs Greek seasoning
  • 2 15.5 oz cans cannellini beans
  • rinsed and drained
  • 3 cloves garlic, minced
  • 2 med zucchini, cut into 1/2 inch dice (3 cups)
  • 1 cup chicken broth
  • 1 lg tomato diced
  • 1/2 cup crumbled feta
  • 1/4 cup each pitted kalamata olives and chopped mint
  • Fresh ground pepper to taste


Servings 4
Preparation time 8mins
Cooking time 29mins


Step 1

Brush lamb chops with EVOO and season with greek seasoning. Let stand at room temperature.

In a medium saucepan, heat 1 Tbs oil over medium heat: add beans and garlic. Saute mixture 2 minutes: add broth and bring to a boil. Reduce heat to low, cover and simmer 10 minutes. Uncover: mash beans with a potato masher until creamy. Keep warm.

Heat remaining 1 Tbs EVOO in a large nonstick skillet over medium heat. Add zucchini, saute 3 minutes until crisp tender. Remove from heat. Stir in tomato, feta, olives and mint. season with pepper to taste.

Heat stovetop grill pan over medium heat, or heat broiler. Grill chops 2-3 minutes per side. To serve, spoon some white bean puree onto plate and top with 2 lamb chops. Spoon zucchini mixture over chops

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