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Tuscan Grilled Lamb Chops
with Warm White Beans Provençal

Grilling Flavor Forcast:
Rosemary & Fig

Makes 8 servings.

Ingredients

· ¾ cup Lawry’s^® Tuscan Sun-Dried Tomato Marinade, divided
· ½ cup fig preserves
· 1 teaspoon McCormick^® Gourmet Collection Crushed Rosemary Leaves
· 8 loin lamb chops (“frenched” and about 1-inch thick)

White Bean Provençal:
· 3 tablespoons olive oil
· 2 tablespoons fresh lemon juice
· 1 tsp minced garlic
· 1 tsp McCormick^® Gourmet Collection Crushed Rosemary Leaves
· 1 tsp McCormick^® Gourmet Collection Sicilian Sea Salt
· ½ tsp McCormick^® Gourmet Collection Coarse Grind Black Pepper
· ½ tsp McCormick^® Gourmet Collection Thyme Leaves

· 2 cans (15 ounces each) white beans, drained and rinsed
· 1 cup diced ripe tomatoes
· 1 tablespoon chopped fresh parsley

Directions

FOR THE LEMON VINAIGRETTE, mix all ingredients in small bowl with wire whisk until well blended. Set aside.

MIX ¼ cup of the Marinade, fig preserves and rosemary in small bowl. Set aside.  Place lamb chops in large resealable plastic bag or glass dish. Add remaining ½ cup Marinade; turn to coat well.

REFRIGERATE 30 minutes or longer for extra flavor. Remove lamb chops from marinade. Discard any remaining marinade.

PLACE beans in medium skillet. Cook and stir on medium beat 5 minutes or until heated through.  Stir in Lemon Vinaigrette.  Remove from heat. Add tomatoes and parsley; toss lightly.  Makes 4 cups or 8 servings.

GRILL lamb chops over medium-high heat 5 minutes per side or until desired doneness, brushing with fig mixture during last few minutes of cooking. Discard any remaining fig mixture.