Name: Lamb in Tomato Sauce with Rosemary White Bean Purée
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 (398 ml) cans cannellini (white kidney) beans; 354 ml chicken or vegetable broth; 3 (398 ml) cans diced tomatoes; 1 ½ small pkgs fresh rosemary; 9 cloves garlic; 12 lamb loin chops; 1 ½ lemons; black pepper; salt; virgin coconut oil

Lamb in Tomato Sauce with Rosemary White Bean PuréeLamb in Tomato Sauce with Rosemary White Bean Purée — a 35-minute dinner recipe with 10 ingredients, serving 6.Ingredients

3 (398 ml) cans cannellini (white kidney) beans

354 ml chicken or vegetable broth

3 (398 ml) cans diced tomatoes

1 ½ small pkgs fresh rosemary

9 cloves garlic

12 lamb loin chops

1 ½ lemons

black pepper

salt

virgin coconut oil

Instructions

Heat a sauté pan over medium-high heat.

Season lamb with salt and pepper.

Coat bottom of pan with oil. Add lamb and cook until browned, 2-3 minutes per side.

Wash rosemary. Pick leaves off the stems. Peel and mince garlic.

Transfer lamb to a plate and return pan to stove. Add more oil and ½ of the rosemary and garlic (save the rest for the mash). Cook until fragrant, 15-30 seconds.

Add tomatoes, broth, salt, and pepper; bring to a boil. Reduce heat to a simmer and cook for 2-3 minutes.

Return lamb to pan and cook with the sauce until it is fully cooked through, 5-6 minutes.

Heat a large saucepan over medium heat.

Grate 3 tsp of lemon zest. Drain and rinse beans; place on paper towels and pat dry.

Coat bottom of saucepan with oil. Add lemon zest and remaining rosemary and garlic. Stir and cook for about 1 minute.

Add beans and broth. Cook until heated through, 3-4 minutes.

Drizzle with juice from the lemon and season with salt and pepper. Mash until smooth.

To serve, place lamb, tomato sauce, and bean mash on a plate. Enjoy!

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