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Broiled Lamb Chops on Bean Stew

Studies show that one of the main causes of anemia is lack of iron in the diet. This recipe is rich in iron, not to mention fiber, thiamin, riboflavin and vitamin A.

8 lamp loin or rib chops
¼ cup olive oil
4 cloves garlic, minced
¼ cup chopped fresh parsley
1.2 teaspoon crumbled dried rosemary
2 carrots, chopped
1 onion chopped
1 14-ounce can tomatoes, chopped and undrained
1 19-ounce can white navy beans or white kidney beans, drained and rinsed
½ teaspoon dried thyme
Pinch hot pepper flakes
Salt and pepper


  1. Trim any extra fat from chops.
  2. In a glass baking dish just big enough to hold the chops in a single layer, stir together half the oil, half the garlic, half the parsley, and all the rosemary. Add lamb and turn to coat. Cover and set aside at room temperature for 30 minutes, or refrigerate for up to one day. Bring to room temperature 30 minutes before cooking
  3. Heat remaining oil in large deep skillet over medium heat. Cook carrots and onion for 5 minutes, stirring often. Add remaining garlic and cook for two minutes.
  4. Stir in tomatoes and broth, bring to a boil, and simmer, uncovered, until vegetables are soft and mixture has thickened, about 20 minutes.
  5. Add beans, thyme, hot pepper flakes and salt and pepper to taste; simmer, uncovered, for 10 minutes, stirring often. Crush some of the beans using the back of a spoon or a masher. Stir in remaining parsley.
  6. Sprinkle lamb with salt and pepper and arrange on broiling pan and place 4 inches under pre-heated element. Broil for about 3 minutes on each side for rare, longer if you like it more done.
  7. Serve on warm plates with hot bean stew.


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