1 (15 ounce) can cannellini beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes, undrained
1 large onion, cut into thin wedges
¼ cup Kalamata olives, quartered
1 tablespoon lemon juice
2 cloves garlic, minced
1 tablespoon extra virgin olive oil
1 teaspoon lemon juice
Herbed Goat Cheese
½ cup crumbled goat cheese (chèvre) (2 ounces)
2 teaspoons snipped fresh mint
In a small bowl, combine ¼ teaspoon of the salt, the rosemary, marjoram, thyme, lemon peel, ground black pepper, and crushed red pepper. Sprinkle herb mixture on lamb chops; rub in with your fingers.
In a 3- ½- to 4-quart slow cooker (see Tip), place lamb chops, cannellini beans, undrained tomatoes, onion, olives, lemon juice, garlic, and remaining ¼ teaspoon salt.
Cover; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2- ½ to 3 hours.
To prepare the Herbed Goat Cheese: In a small bowl combine crumbled goat cheese and snipped fresh mint; set aside.
When ready to serve, heat olive oil in an extra-large skillet, add arugula. Cook briefly to wilt. Add lemon juice. To serve, place a chop and some of the bean mixture on a plate; serve with arugula and top with Herbed Goat Cheese.
Tip: For Easy Cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.