You probably own a sheet pan or two. Or more. Earlier this year Jenny Tschiesche published Sheet Pan Cooking, showing that you can do more than jelly rolls and brownies in the sheet pan. More than lining with foil and making croutons. No, real, savory and magnificent cooking.

Here you can forge a lovely meal of lamb chops married to plum tomatoes and white beans, all accented with garlic. This is not an instant dish. You need to marinate the lamb chops for a couple of hours and I agree with that recommendation: the lamb chops are subtle and scented in red wine flavor.

This recipe is for four so when I made it for me, I had plenty of leftovers. Reheated, it seems even better.


Marinated Lamb Chops with Garlicky Tomatoes and White Beans

Yield: serves

Ingredients:

For the assembled dish:

  • 8 lamb chops
  • 7 plum tomatoes
  • 3 garlic cloves, peeled
  • 1 x 400-g/14-oz. can cannellini or white kidney beans (drained and rinsed)
  • 2 tablespoons freshly chopped basil
  • 1 teaspoon olive oil
  • ½ teaspoon sea salt
  • Freshly ground black pepper

For the assembled marinade:

  • 75 ml/scant ⅓ cup olive oil
  • 40 ml/3 tablespoons red wine vinegar
  • 1 teaspoon sea salt

Preparation:

In a shallow bowl (large enough for all the lamb chops), whisk the marinade ingredients together. Put the lamb chops in the bowl, turn to coat, then cover with foil and marinate in the refrigerator for 2 hours. Remove from the refrigerator 30 minutes before cooking.

Preheat the oven to 200°C (400°F) Gas 6.

Cut the tomatoes in half and lay in a sheet pan with sides with the garlic. Add the marinated lamb and 1 tablespoon of the marinade. Bake in the preheated oven for 15-20 minutes, uncovered, then stir in the beans, basil, olive oil, salt and pepper and crush the softened garlic cloves with the back of a fork as you stir, then taste to check the seasonings.

Put the sheet pan back into the oven with the heat turned off to allow the residual heat to heat the beans.

Serve after 5 minutes.


Source: Sheet Pan Cooking by Jenny Tschiesche [Ryland Peters &Small, 2018]

Photo Information: Canon T2i, EFS 60mm Macro Lens, F/4.5 for 1/50th second at ISO‑1000