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Grilled Lamb Chops with Giant White Beans

This red-wine-marinated lamb had us at Merlot
31 Ratings
100% would make again
Tony Lamb Vid
Photo: Dave Katz/Tasting Table

When Tony Mantuano of Chicago’s famed Italian restaurant, Spiaggia, came by our Test Kitchen to grill lamb chops, we were floored by how much flavor he was able to get into the tender meat (check out the video above). His secret is a red wine marinade packed with herbs, garlic and lemon that penetrates the lamb chops before hitting the grill. Rosemary-braised white beans accompany the chops for a hearty but not-too-heavy late-summer meal.

Feel free to make the beans ahead of time and reheat right before you grill the lamb. This way, dinner is done quickly in the heat of summer.

Check out our best grilling tips and recipes.

Grilled Lamb Chops with Braised White Beans

Recipe adapted from Tony Mantuano, Spiaggia, Chicago, IL

Yield: 4 to 6 servings

Prep Time: 25 minutes, plus marinating time

Cook Time: 1 hour and 35 minutes

Total Time: 2 hours, plus marinating time


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.

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