Serves: 4
Total Calories: 659

1/2 teaspoon ground coriander
1/4 teaspoon ground black pepper
1/2 teaspoon salt
1 1/2 pounds boneless leg of lamb, butterflied
2 tablespoons olive oil
2 teaspoons minced garlic, fresh or jarred organic
1/4 cup white wine
1/2 cup chicken broth
1/2 cup canned diced tomato, preferably fire-roasted
pinch crushed red pepper flakes
1 (15-ounce) can white kidney beans, drained and rinsed
1/4 cup minced cilantro

Mix the coriander, pepper, and salt and rub all over the lamb. Heat the oil in a deep skillet over medium-high heat. Brown the lamb on both sides.

Add the garlic, wine, broth, tomatoes, crushed red pepper, and beans stir briefly, reduce the heat to medium, cover, and cook until a thermometer inserted into the thickest part of the lamb registers 130°F for medium, 10 to 12 minutes. Remove the meat to a cutting board and cook the beans for another minute, until the liquid has reduced to a lightly thickened sauce. Stir in the cilantro. Slice the lamb and serve with the beans.



From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 659
Calories from Fat: 289

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