Lamb Chops with Rosemary Beans
By MorrisonsPut the spring back in your step with a delicious, energy-boosting meal. Try this recipe for a deliciously different way of serving lamb chops. Use cannellini or flageolet beans instead of haricot if you prefer.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
9 total- 4 sprigs of fresh rosemary, leaves only
- 2 carrots, finely diced
- 1 tbsp of tomato purée
- 8 lamb chops
- 1 can of chopped tomatoes, 400g
- 2 cloves of garlic, crushed
- 2 tbsp of olive oil
- 1 can of haricot beans, 400g
- 1 onion, chopped
Method
8 stepsStep 1
Heat the olive oil in a large frying pan and add the chopped onion and diced carrots.
Step 2
Cook for 4-5 minutes over a gentle heat, until softened.
Step 3
Add the garlic and washed rosemary leaves and continue cooking for a further minute.
Step 4
Stir in the tomato purée, chopped tomatoes and 1⁄2 can of water and season to taste.
Step 5
Simmer for 10-15 minutes, until the carrots are tender and the mixture is thick.
Step 6
Meanwhile, heat up a large nonstick frying pan. Then add the lamb chops and fry until they are cooked through.
Step 7
Stir the haricot beans into the sauce and divide between serving bowls.
Step 8
Top with the chops and serve straight away.