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Lamb Chops with Rosemary Beans

Lamb Chops with Rosemary Beans

By MorrisonsPublished on 08 December 2020Put 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.
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Time and servings

30 minsTotal time
4Servings
10 minsPrep time
20 minsCooking time

Ingredients

  • 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

  • Step 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.