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Lamb Chops with Rosemary Beans
Lamb Chops with Rosemary Beans
By Morrisons
Published on 08 December 2020
Put 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
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.