Blog Menu

Grilled Lamb Chops with Giant White Beans

Today's cook book recipe - Grilled Lamb Chops with Giant White Beans. Soaking the chops in a bath of wine, garlic, lemon zest, and fresh thyme imparts incredible flavor and a lovely, deep purple hue. Finished on the grill and topped with rosemary-infused white beans, this dish would pair perfectly with any spicy, easy drinking red.

Prep Time

    •    Prep time: 25 minutes, plus marinating time
    •    Cook time: 1 hour and 35 minutes
    •    Yield: Serves 4-6


For the Lamb:

    •    One 1½-pound rack of lamb, cut into 8 chops
    •    Kosher salt and freshly ground black pepper, to taste
    •    1½ cups dry red wine (such as Merlot)
    •    2 tablespoons fresh lemon juice
    •    1 tablespoon chopped fresh rosemary leaves
    •    1 teaspoon lemon zest
    •    3 garlic cloves, minced
    •    2 fresh thyme sprigs
    •    1 small yellow onion, thinly sliced
    •    1 bay leaf, crushed

For the White Beans:

    •    2 cups dried giant Peruvian white beans
    •    2 cups extra-virgin olive oil
    •    2 garlic cloves, smashed
    •    2 rosemary sprigs
    •    Kosher salt and freshly ground black pepper, to taste


  1. Prepare the lamb: Lay the lamb chops out on a cutting board and season both sides with salt and pepper. Transfer to a bowl with the remaining lamb ingredients, stirring to incorporate the marinade ingredients. Marinate in the refrigerator for 2 hours, stirring halfway through.
  2. Meanwhile, make the beans: Preheat the oven to 200º. In a medium saucepan, add the beans with enough water to cover by 2 inches. Bring to a boil over medium heat and cook until tender, 45 to 55 minutes.
  3. Strain the beans and transfer to an 8-inch baking dish. Add the rest of the bean ingredients, cover with foil and bake for 45 minutes to let the oil and aromatics infuse with the beans. Keep warm until ready to serve.
  4. Light a grill. Remove the chops from the marinade and pat dry with paper towels. Season with salt and pepper. Grill until lightly charred and medium rare (internal temperature of 120º), 2 to 3 minutes per side.
  5. Using a slotted spoon, divide the beans between plates. Drizzle some of the infused oil from the pan over the beans. Divide the grilled chops over the beans and serve.

This great family recipe is thanks to Tasting Table at


Leave a comment

Please note, comments must be approved before they are published