Good Morning America Recipes

Emeril's Lamb Chops with Lima Beans

Emeril's Gaelic Feast

GMA Recipes Dinner
Difficulty: Moderate
Cook Time: min

It's time to celebrate that special Irish holiday once again — but make this year different. Try new dishes that will impress your friends and family: Emeril's Lamb Chops with Lima Beans and Coddle (pork and potato stew).


  • Beans
  • 1/2 lb lima beans, (dried) soaked in water overnight (or lb fresh lima beans), blanched (or 1 lb frozen lima beans)
  • 3 cups chicken broth
  • 1/2 cup onions, minced
  • 1 tablespoon garlic, minced
  • 4 tablespoons butter Salt and pepper to taste
  • Lamb Chops
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 6 baby lamb chops, cleaned and frenched
  • Essence
  • Salt
  • Pepper
  • 1/2 lb cooked lima beans (see recipe above)
  • 2 large vine-ripened tomatoes, sliced into thirds
  • 1 large onion, cut into rings
  • 1 tablespoon fresh sage, chopped
  • 1 1/2 teaspoon fresh rosemary, chopped
  • 2 cups chicken broth
  • Salt and pepper, to taste
  • Coddle
  • 6 strips bacon, small diced
  • 1/2 lb pork sausage (Andouille, Italian Kielbasa), diced in 1-inch rounds
  • 1 c onions, diced
  • 2 tsp garlic, minced
  • 1 tsp pepper
  • salt, to taste
  • 2 lbs red bliss potatoes, washed and diced into quarters
  • 2 tsp fresh rosemary
  • 2 c chicken stock
  • Cooking Directions


    Drain the beans of the water and place in 1-quart saucepan covered with chicken broth or water. Bring to a boil and reduce to a simmer. Continue to simmer for two hours or until the beans are tender. In a sauté pan set over a medium heat, melt the butter and add the onions to the pan. Sauté the onions are tender and translucent (about five minutes). Add the garlic and sweat for 30 seconds. Toss the cooked beans with the onions and season with the salt and pepper. Reserve the beans for the casserole.


    Preheat oven to 350 degrees. In a straight-sided sauté pan set over medium-high heat, add the olive oil and butter. Season the lamb chops with Essence, 1 1/2 teaspoons of salt and 1 teaspoon fresh ground pepper. Place the chops in the pan and sear for 1 — 1 and 1/2 minutes per side.

    Remove the chops from the pan, extinguish the flame and place half the beans on the bottom of the sauté pan. Place the chops on top of the beans and place a tomato slice on top of each chop. Season the tomatoes with salt and pepper. Sprinkle the onion rings over the beans and chops. Add sage and rosemary to the pan. Cover the pan with the remaining beans and pour stock over the beans. Cover with a lid or aluminum foil and place in oven, Bake for 30 minutes and remove from the oven.


    In a one gallon pot, set over a medium to high heat, render the bacon and sausage until the bacon is crispy.

    Add the onions to the pot and sweat for 3-4 minutes, or until the onions are soft and translucent. Add the garlic to the pot and sweat for 30 seconds. Now place the potatoes in the pot and add the chopped rosemary.

    Then add 2 cups chicken stock to the pot and season with salt and pepper. Bring the pot to a boil and reduce a simmer. Cook until the potatoes are tender, about 30 minutes. Adjust seasoning if necessary and serve immediately.

    Recipe courtesy of Emeril Lagasse © 2001

    Recipe Summary

    Main Ingredients: lamb chops, sage, rosemary, bacon, sausage

    Course: Dinner, Main Course

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