Giambotta Lamb

Muir Glen Giambotta Lamb

Ingredients

1 lb bacon, diced

1 lb bacon, diced

4 cloves garlic, finely chopped

4 cloves garlic, finely chopped

2 cans (14.5 oz each) Muir Glen® Organic or Meridian Ruby diced tomatoes, undrained

2 cans (14.5 oz each) Muir Glen® Organic or Meridian Ruby diced tomatoes, undrained

1 tablespoon dried oregano leaves

1 tablespoon dried oregano leaves

3 medium Yukon gold potatoes

3 medium Yukon gold potatoes

2 cups cut fresh green beans

2 cups cut fresh green beans

1 cup cut fresh yellow wax beans

1 cup cut fresh yellow wax beans

1/2 teaspoon salt

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon ground black pepper

6 lamb loin chops (about 1 1/2 lb)

6 lamb loin chops (about 1 1/2 lb)
Prep time: 30 minutes PT0H30M  |  Total time: 1 hour 30 minutes PT1H30M
6 servings

“Muir Glen Tomatoes have a rich, fresh taste that is hard to find in a canned tomato — they add robust flavor when combined with the potatoes, fresh green and yellow was beans.” —Chef Michael Long

Preparation & Directions

  1. In 10-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp; drain on paper towels. Reserve 2 tablespoons bacon drippings in pan; discard remaining drippings. Cook garlic in bacon drippings gently over medium heat, stirring occasionally, until golden brown. Add tomatoes and oregano. Reduce heat; simmer 30 minutes.

  2. Meanwhile, place potatoes in 3-quart saucepan. Add water just to cover. Heat to boiling; reduce heat to low. Boil gently (simmer) covered 20 to 25 minutes or until tender. Add beans; boil 30 seconds. Drain. Dice potatoes; add potatoes and beans to tomato mixture. Simmer 8 minutes, season with salt and pepper.

  3. Heat gas or charcoal grill. Place lamb on grill. Cover grill; cook until desired doneness, turning once. Plate up vegetable mixture; serve lamb on top.

Recipe provided by Chef Michael Long, Opus, Denver

We recommend using organic ingredients where available. For more information see Why Organic?