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Lamb and White Beans with Rosemary


This one-skillet meal is hearty and satisfying on a cold winter night.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, November 2006


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

Reviews Add a comment

  • Biancalovesfood
    24 APR, 2014
    The first thing I did was go to the best butcher shop in town to buy the lamb. I think quality lamb is very important for the taste and the integrity of this recipe. I followed the recipe to the tee, and it came out incredible. It's definitely one of my favorite dishes I've ever prepared. The only thing I'd do differently is sear the lamb less time. It was med/well. I paired the dish with a fresh green salad, and it was a total hit!!
  • christieoftheprairie
    25 NOV, 2012
    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.
  • Pincherry
    6 OCT, 2011
    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!
  • kab21nyc
    14 MAR, 2010
    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.