Braised Lamp Chops with White Beans, Sun-Dried Tomatoes and Rice

Gerry made this delicious meal for me, knowing how much I love beans and lamb. This recipe was from Not Your Mother's Slow Cooker Cookbook.

The slow-cooker is set on low for 5-7 hours and the beans are added halfway through the cooking. The lamb and beans are served over Basmati rice.

Learning about lamb cuts can be confusing. Chops? The Loin Chop, the Shoulder Chop, the Chop, or the Rack. Jamie Oliver has a great explanation.

This recipe called for shoulder lamp chops but loin chops worked really well. Ours are from either the grocery store or from Costco, and they are nice and meaty and thick.

Heat 1-2 T olive oil in a large nonstick skillet and brown the lamb on all sides over medium-high heat. Transfer to the slow cooker. To the skillet, add 1 medium yellow onion, chopped for a few minutes until limp and add to slow cooker. Add to the slow cooker, 1/2 c. chicken broth or bone broth; 1/2 c. dry white wine; 1/4 c. chop
ped and drained sun-dried tomatoes. Add 1/2 tsp. dried thyme and a pinch of ground cumin. Stir and cover and cook on low for 2-1/2 - 3-1/2 hours. Add one 15-ounce can small white beans (rinsed and drained). Cook on low 2-1/2 to 3-1/2 hours until meat is tender and falls off the bone.

Season with salt and pepper and serve over cooked Basmati rice.