Rosemary Grilled Lamb Chops with White Beans and Marinated Artichokes (Napa Rose, Disneyland)

By ArmySister

Napa Rose Restaurant, Disney's Grand Californian Hotel, Disneyland

Ingredients

• 16 to 20 lamb chops, 1 inch thick
• 3 tablespoons finely chopped fresh rosemary
• 2 tablespoons minced garlic
• 1/2 cup extra virgin olive oil
• 1 teaspoon dried red chili peppers
• 2 tablespoons coarse salt
• 1/4 cup minced garlic
• 1 cup finely chopped red onions
• 1 cup finely chopped fennel
• 2 tablespoons olive oil
• 4 cups high-quality cooked cannellini beans, drained
• 1 cup marinated baby artichokes
• 1 cup diced Roma tomatoes
• 1 cup corn
• 3/4 cup chicken stock
• 1 tablespoon coarse salt
• 1 tablespoon dried red chili peppers
• 1 tablespoon lemon zest
• 2 cups store-bought white balsamic vinaigrette
• 1/4 cup chopped fresh basil
• 1/4 cup chopped parsley
• 2 cups fresh baby spinach

Preparation

Step 1

Seasoned lamb with rosemary, garlic, olive oil, red chili, and salt; marinate for at least 45 minutes.
Grill over medium hot coals for 4 to 5 minutes each side (for medium rare to medium).
Cooks Note: Lamb porterhouse is a good choice as they are usually meatier than other lamb chops.
White Beans and Marinated Artichokes
in a large saucepan over medium heat, sauté garlic, onions, and fennel in olive oil for about 7-8 minutes, until vegetables are tender. Add beans, marinated artichokes, tomatoes, corn, and chicken stock; simmer 2 minutes.
Add salt, red chili, lemon zest, and white balsamic vinaigrette; simmer2 more minutes. Add basil, parsley, and spinach. Simmer just until spinach begins to wilt.
Serve in a large bowl, family-style, or under the lamb chops.