Lamb Chops With Rosemary Beans - Fast & Simple! |
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Prep Time: 8 Minutes Cook Time: 20 Minutes |
Ready In: 28 Minutes Servings: 4 |
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This is a great way to eat lamb chops & the best thing about this recipe is that it's ready in under 30 minutes! Recipe from the Morrisons magazine. You can also use cannellini or flageolet beans instead of haricot..... Ingredients:
2 tablespoons olive oil |
1 onion, finely chopped |
2 carrots, finely diced |
2 garlic cloves, minced |
4 large rosemary sprigs, leaves only |
1 tablespoon tomato puree |
400 g chopped tomatoes |
salt and black pepper |
8 lamb chops |
400 g haricot beans, drained & rinsed |
Directions:
1. Heat the olive oil in a large frying pan & add the onion & carrots. Cook for 4-5 minutes over a gentle heat, until softened. Add the garlic & washed rosemary leaves & continue to cook for another minute.
2. Stir in the tomato puree, chopped tomatoes & 1/2 can of water. season well with salt & pepper. Simmer for 10-15 minutes until the carrots are tender & the mixture is thick.
3. Meanwhile, heat up a large nonstick frying pan. Add the lamb chops & fry until they are cooked through. Stir the beans into the sauce & divide between 4 serving bowls. Top with the chops & serve.
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