Lunch: Lamb and White Beans with Rosemary

This hearty, one-skillet dish combines lamb chops, white beans, and fragrant rosemary - it's dinner in under an hour.

Ingredients

2 tbsp. olive oil
4 loin lamb chops
Coarse salt
ground pepper
1 medium onion
4 clove garlic
1 tbsp. chopped fresh rosemary (or 1 teaspoon dried)
1/4 tsp. red-pepper flakes
2 can cannellini beans
1/2 c. sun-dried tomatoes

Instructions

In a large skillet with a lid, heat the oil over medium-high heat. Season the lamb generously on both sides with salt and pepper. Place the lamb in the skillet and cook until browned, 3 to 4 minutes per side (lamb will finish cooking in step 4). Transfer the chops to a plate (keep the oil in the skillet); loosely cover with aluminum foil, and set aside.
Add the onion, garlic, rosemary, and red-pepper flakes to the skillet; season with salt and pepper. Cook, stirring frequently, until the onion has softened, 3 to 5 minutes.
Add the beans, sun-dried tomatoes, and 1/2 cup water. Bring to a boil, then reduce the heat to medium-low; cook until the mixture is slightly thickened and saucy, 4 to 6 minutes.
Place the chops on top of the beans in the skillet (adding any juices that have accumulated on the plate). Cover the skillet, and simmer until the meat is medium-rare, 3 to 4 minutes. Serve the chops with the beans, and garnish with rosemary, if desired. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.

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