Name: Rosemary Lamb With Braised Cannellini Beans Recipe
Total time: 60 min
Yield: 4
Cuisine: Italian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Try these delicious lamb chops infused with rosemary and served with braised cannellini beans. 

How to make Rosemary Lamb With Braised Cannellini Beans Recipe

Taste

Crawler

Italian

<p>Try these delicious lamb chops infused with rosemary and served with braised cannellini beans. </p>

Non Vegetarian

8 coles australian lamb loin chops

Ground Paprika

Garlic Cloves,  Crushed

Coarsely chopped rosemary

Brown onion,  finely chopped

Chorizo sausage,  finely chopped

Dry white wine

Chicken Stock

Can cannellini beans,  drained,  rinsed

Punnet perino grape tomatoes,  halved

Spinach leaves

Rosemary leaves,  extra,  to serve

Place the lamb in a large bowl. Add half the paprika, half the garlic and the rosemary and toss to combine. Set aside for 15 mins to marinate.

step 1

Heat a large frying pan over high heat. Add the lamb and cook for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.

step 2

Meanwhile, reduce heat to medium. Add the onion and chorizo and cook, stirring, for 5 mins or until onion softens. Add the remaining paprika and garlic and cook for 1 min or until fragrant. Add the wine and bring to the boil. Cook for 2 mins or until wine is reduced by half. Add the stock and cannellini beans and cook, stirring, for 2 mins or until heated through. Add the tomato and cook for 4 mins or until the tomato starts to break down. Remove from heat. Add the spinach and toss to combine. Season with salt and pepper.

step 3

Transfer the cannellini bean mixture to a serving dish. Top with lamb and sprinkle with the extra rosemary. Serve with crusty bread.

step 4