French Lamb and Bean Casserole
|Lamb chops||6 (Rib / Shoulder, About 1/2 Inch Thick)|
|Canned white kidney beans||38 Ounce, drained (2 Cans Of 1 Pound And 3 Ounce Each)|
|Canned whole tomatoes||32 Ounce (2 Cans Of 16 Ounce Each)|
|Dried basil leaves||1⁄4 Teaspoon|
|Dried thyme leaves||1⁄2 Teaspoon|
|Parsley||2 Teaspoon, chopped|
1 Using damp paper towels, wipe the lamb chops.
2 Sprinkle with salt and pepper.
3 On a broiler rack, arrange the lamb chops 4 inches from heat,for 5 minutes on each side, or until the chops are of desired doneness.
4 In a medium saucepan, add beans, 1 can undrained tomatoes and 1 can drained, the herbs, 1 teaspoon salt and 1/8 teaspoon pepper.
5 Mix well breaking up the tomatoes slightly with the spoon.
6 Bring to a boil, lower the heat and simmer for 15 minutes.
7 In a heated serving platter, transfer the bean mixture.
8 Arrange the lamb chops on the top.
9 Sprinkle with chopped parsley and serve.