Name: Lamb and White Beans with Rosemary
Prep time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 tbsp. olive oil; 4 loin lamb chops; Coarse salt; ground pepper; 1 medium onion; 4 clove garlic; 1 tbsp. chopped fresh rosemary (or 1 teaspoon dried); 1/4 tsp. red-pepper flakes; 2 can cannellini beans; 1/2 c. sun-dried tomatoes

Step 1In a large skillet with a lid, heat the oil over medium-high heat. Season the lamb generously on both sides with salt and pepper. Place the lamb in the skillet and cook until browned, 3 to 4 minutes per side (lamb will finish cooking in step 4). Transfer the chops to a plate (keep the oil in the skillet); loosely cover with aluminum foil, and set aside.

Step 2Add the onion, garlic, rosemary, and red-pepper flakes to the skillet; season with salt and pepper. Cook, stirring frequently, until the onion has softened, 3 to 5 minutes.

Step 3Add the beans, sun-dried tomatoes, and 1/2 cup water. Bring to a boil, then reduce the heat to medium-low; cook until the mixture is slightly thickened and saucy, 4 to 6 minutes.

Step 4Place the chops on top of the beans in the skillet (adding any juices that have accumulated on the plate). Cover the skillet, and simmer until the meat is medium-rare, 3 to 4 minutes. Serve the chops with the beans, and garnish with rosemary, if desired.

Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.

Lamb and White Beans with Rosemary

Ingredients

Directions

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