Lamb with Rosemary Braised Beans
Ready in 35 minutes (15mins to prepare, 20mins to cook)
15ml (1tbsp) olive oil
1 large onion
2 garlic cloves
2 large carrots
1 x 500g (1.1lb) carton passata
1tbsp chopped fresh rosemary
Small pinch sugar
1 x 400g (13oz) tin cannellini beans
4 lamb chops
1. Heat the olive oil in a heavy-based pan. Add the onion, garlic and carrots and cook over a medium heat for 8-10 minutes, stirring occasionally, until softened. Stir in the passata, rosemary and sugar, then season. Partially cover the pan and simmer for 10 minutes. Stir in the cannellini beans and cook for another 5 minutes.
2. Heat the grill to high. Put the lamb chops on a grill rack set over a grill pan and grill for 3-5 minutes on each side, until cooked through.
3. Spoon the vegetable and bean mixture into serving bowls and top with the lamb chops. Serve with steamed green beans.
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