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Rosemary lamb with braised cannellini beans
Rosemary lamb with braised cannellini beans
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Succulent rosemary-infused lamb chops with savory braised cannellini beans.
Ingredients:
  • 8 x 125g (about 1kg) Lamb Loin Chops
  • 5.00 gm ground paprika
  • 3 garlic cloves, crushed
  • 62.50 ml coarsely chopped rosemary
  • 1 chorizo sausage, finely chopped
  • 125ml white wine
  • 125ml chicken stock
  • 400g can cannellini beans, drained, rinsed
  • 200g punnet Perino grape tomatoes, halved
  • 100g spinach leaves
  • Rosemary leaves, extra, to serve
  • Crusty bread, to serve
Instructions:
  • In a large bowl, mix the lamb with half of the paprika, half of the garlic, and the rosemary until well combined. Let it marinate for 15 minutes.
  • Preheat a large frying pan over high heat. Cook the lamb for 3 mins on each side for a medium doneness or until cooked to your preference. Then, transfer the lamb to a plate, cover with foil, and let it rest for 5 mins.
  • Lower the heat to medium. Cook the onion and chorizo, stirring occasionally, for 5 minutes or until the onion softens. Stir in the remaining paprika and garlic and cook for 1 minute until fragrant. Pour in the wine and let it come to a boil. Simmer for 2 minutes until the wine reduces by half. Stir in the stock and cannellini beans and cook for 2 minutes until heated through. Add the tomato and cook for 4 minutes until it begins to break down. Take the pan off the heat. Add the spinach and mix well. Season with salt and pepper.
  • Spoon the cannellini bean mixture into a serving dish, layer on the lamb, and sprinkle with extra rosemary. Enjoy with crusty bread.

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