Home Cooks > Recipes > Teriyaki Lamb Chops with White Beans
(Yield: 3 to 4 servings) 1/2 cup Kikkoman Less Sodium Teriyaki
Marinade & Sauce, divided
1 clove garlic, pressed
4 lamb rib chops, each about 3/4 inch thick
1/2 cup chopped onion
1 tablespoon vegetable oil
1 tablespoon brown sugar, packed
1 can (15 oz.) white kidney beans, rinsed and drained
2 tablespoons minced fresh parsley
- Combine 1/4 cup less sodium teriyaki sauce and garlic; pour over lamb chops in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat chops; marinate 30 minutes.
- Meanwhile, sauté onion in hot oil in large skillet over medium heat about 5 minutes, or until translucent. Add remaining 1/4 cup less sodium teriyaki sauce, brown sugar, beans and 1/4 cup water; stir to combine. Reduce heat and simmer 2 minutes; stir in parsley. Remove from heat; keep warm.
- Reserving marinade, remove chops and place on rack of broiler pan. Broil 8 minutes (for medium-rare), or to desired doneness, turning over and brushing with reserved marinade once.
- Serve beans with chops.