Lamb Chops With Chipotle Tomatoes

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 6 boneless center-cut lean lamb chops (about 6 ounces each)
• salt & fresh ground pepper, to taste
• 2 tablespoons vegetable oil or 2 tablespoons canola oil
• 1 (14 1/2 ounce) can fire-roasted diced tomatoes
• 1/2-1 canned chipotle chile in adobo, finely chopped (amount depending on heat preference)
• 1 cup canned corn kernel, drained
• 1 cup canned black beans, rinsed and drained
• 1 garlic clove, minced
• 1/2 lime, juice of
• 2 tablespoons chopped cilantro

Recipe

• 1 season the lamb chops with salt and pepper. heat oil in a large, heavy skillet over medium-high heat. brown the chops on both sides, about 3 minutes per side. (if you cannot fit all of the chops into the skillet without crowding, brown in batches.) remove chops to a plate and set aside. add tomatoes, chipotle pepper, corn, beans and garlic to skillet; bring to a boil, stirring once or twice. add lamb chops to sauce and turn to coat, cover and simmer over medium heat until chops are cooked through, about 8 minutes. remove chops to a serving platter. bring the juices in the skillet to a boil over medium-high heat. add lime juice and cilantro and simmer until lightly thickened, about 3 minutes. spoon over lamb chops and serve.
• 2 nutritional information per serving: calories 350; total fat 15g; saturated fat 4g; cholesterol 100mg; sodium 410mg; carbohydrate 16g; fiber 4g; protein 39g; vitamin a 10%dv*; vitamin c 20%dv; calcium 6%dv; iron 15%dv;.
• 3 *daily value.