Lamb with rosemary braised beans recipe

  • Serves 4
  • 15mins to prepare and 20mins to cook
  • 780 calories / serving
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A satisfying, simple family meal that will be ready and on the table in less than an hour.

Heat the olive oil in a heavy-based pan. Add the onion, garlic and carrots and cook over a medium heat for 8-10 minutes, stirring occasionally, until softened. Stir in the passata, rosemary and sugar, then season. Partially cover the pan and simmer for 10 minutes. Stir in the cannellini beans and cook for another 5 minutes.

Heat the grill to high. Put the lamb chops on a grill rack set over a grill pan and grill for 3-5 minutes on each side, until cooked through.

Spoon the vegetable and bean mixture into serving bowls and top with the lamb chops. Serve with steamed green beans. 

See more Lamb recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 15ml (1tbsp) olive oil
  • 1 large onion
  • 2 garlic cloves
  • 2 large carrots
  • 1 x 500g (1.1lb) carton passata
  • 1tbsp chopped fresh rosemary
  • small pinch sugar
  • 1 x 400g (13oz) tin cannellini beans
  • 4 lamb chops
  • Energy 3150kj 780kcal 38%
  • Fat 58g 83%
  • Saturates 27g 135%
  • Sugars 20g 22%
  • Salt 0.1g <1%

of the reference intake
Carbohydrate 32.3g Protein 28.6g Fibre 10.5g


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