Lamb and White Beans with Rosemary
- Comments()
- Prep Time 30 minutes
- Total Time 45 minutes
- Yield Serves 4
Ingredients
- 2 tablespoons olive oil
- 4 loin lamb chops, (each about 6 ounces and 1 1/4 inches thick)
- Coarse salt and ground pepper
- 1 medium onion, finely chopped
- 4 cloves garlic, sliced
- 1 tablespoon chopped fresh rosemary, (or 1 teaspoon dried), plus more for serving (optional)
- 1/4 to 1/2 teaspoon red-pepper flakes
- 2 cans (15 ounces each) cannellini beans, drained and rinsed
- 1/2 cup sun-dried tomatoes, slivered
Directions
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In a large skillet with a lid, heat oil over medium-high. Season lamb generously on both sides with salt and pepper. Place in skillet; cook until browned, 3 to 4 minutes per side (lamb will finish cooking in step 4). Transfer chops to a plate (keep oil in skillet); loosely cover with aluminum foil, and set aside.
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To skillet, add onion, garlic, rosemary, and red-pepper flakes; season with salt and pepper. Cook, stirring frequently, until onion has softened, 3 to 5 minutes.
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Add beans, sun-dried tomatoes, and 1/2 cup water. Bring to a boil, then reduce heat to medium-low; cook until mixture is slightly thickened and saucy, 4 to 6 minutes.
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Place chops on top of beans in skillet (adding any juices that have accumulated on plate). Cover skillet, and simmer until meat is medium-rare, 3 to 4 minutes. Serve chops with beans, and garnish with rosemary, if desired.
I took perfectly browned lamb chops and set them aside, only to return them to the pan to be poached. They went in looking beautiful, came out grey. Although done to medium on the inside, the poaching made the outside tough and bland. We threw the entire thing out, and had the baguette for supper. Absolutely terrible.
This was a delicious recipe. And pretty reasonable to pull together for a weeknight. I would make the white beans again for sure as a yummy side dish. I barely wilted in some arugula at the very end and it gave the dish a nice fresh bite. I am planning on dicing up the leftover lamb and using it and the beans and arugula in a pasta dish tomorrow. Can't wait!
Delicious! I did make one relatively major substitution, as I'm not a big fan of sun-dried tomatoes, so I used a can of imported Italian cherry tomatoes (drained) instead. Turned out great. The lamb is so moist and flavorful this way.