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Lamb Chops with Thyme Honey and White Beans (Brad Sorenson) Recipe

Lamb Chops with Thyme Honey and White Beans (Brad Sorenson) Recipe

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Lamb Chops with Thyme Honey and White Beans (Brad Sorenson)

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Ingredients:

Serving

3/4 cup honey
2 sprigs fresh thyme
kosher salt and freshly ground black pepper , to taste
1 tbsp garlic powder
1 tbsp dried fines herb
1 tbsp finely chopped fresh parsley
1 rack of lamb, with about 8 to 9 bones , frenched
2 slices bacon, diced small
1 large carrot, diced small
kosher salt and freshly ground black pepper , to taste
1 yellow onion, diced small
2 stalks celery, diced small
1/4 cup white wine
1/4 cup chicken stock
1 (15.5-oz) can white beans, drained
1 tbsp unsalted butter
4 tbsp chopped fresh parsley

Directions:

For the lamb:
In a small pot over low heat, combine the honey and thyme and bring to a slow simmer. Cook the honey low and slow. Cook's Note: The honey should just become liquid and not bubble at all.
Keep at a low simmer for 30 minutes then strain and season with salt, and pepper. Keep warm.
Meanwhile, preheat a grill or grill pan over high heat. Preheat the oven to 400 degrees F.
Combine the garlic powder, fines herb, and parsley in a bowl and mix to combine. Season the lamb with salt and pepper. Rub the outside of the lamb with the spices and place over a very hot grill, fat side down. Let the lamb sit for just 1 minute or until the fat chars a bit, turn and cook the other side for 2 minutes. Transfer the lamb to a baking sheet and finish in the oven for about 10 minutes. Remove the lamb from the oven and let rest for 5 minutes before slicing the chops.
For the beans:
In a medium saute pan, over medium heat, cook the bacon until most of the fat has been cooked out. Add the carrots and a pinch of salt. When the carrots just start to soften, add the onions and stir to mix well. Continue to cook for about 5 minutes, and then add the celery. Pour the wine and stock into the pan. Simmer until most of the liquid is gone. Turn the heat to high and add the beans and toss frequently to heat through. Add the butter and parsley and season with salt, and pepper, to taste.
On each plate, make a bed of beans, then 2 lamb chops on top and drizzle the lamb with the warm honey mixture.
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	342.36 Kcal (1433 kJ)
Calories from fat	95.6 Kcal
		% Daily Value*
Total Fat	10.62g	16%
Cholesterol	17.32mg	6%
Sodium	162.14mg	7%
Potassium	317.8mg	7%
Total Carbs	60.08g	20%
Sugars	54.35g	217%
Dietary Fiber	2.1g	8%
Protein	3.68g	7%
Vitamin C	10.1mg	17%
Vitamin A	0.2mg	7%
Iron	0.5mg	3%
Calcium	41mg	4%

Amount Per 100 g
Calories	174.44 Kcal (730 kJ)
Calories from fat	48.71 Kcal
		% Daily Value*
Total Fat	5.41g	16%
Cholesterol	8.83mg	6%
Sodium	82.61mg	7%
Potassium	161.93mg	7%
Total Carbs	30.61g	20%
Sugars	27.69g	217%
Dietary Fiber	1.07g	8%
Protein	1.87g	7%
Vitamin C	5.1mg	17%
Vitamin A	0.1mg	7%
Iron	0.3mg	3%
Calcium	20.9mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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