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Gallery Lamb and White Beans with Rosemary Recipe Summary prep: 30 mins total: 45 mins Servings: 4

Ingredients Ingredient Checklist 2 tablespoons olive oil 4 loin lamb chops, (each about 6 ounces and 1 1/4 inches thick) Coarse salt and ground pepper 1 medium onion, finely chopped 4 cloves garlic, sliced 1 tablespoon chopped fresh rosemary, (or 1 teaspoon dried), plus more for serving (optional) 1/4 to 1/2 teaspoon red-pepper flakes 2 cans (15 ounces each) cannellini beans, drained and rinsed 1/2 cup sun-dried tomatoes, slivered

Gallery Lamb and White Beans with Rosemary

Recipe Summary prep: 30 mins total: 45 mins Servings: 4

Lamb and White Beans with Rosemary

Lamb and White Beans with Rosemary

Lamb and White Beans with Rosemary

Recipe Summary prep: 30 mins total: 45 mins Servings: 4

Recipe Summary

prep: 30 mins total: 45 mins

Servings: 4

prep: 30 mins

total: 45 mins

prep:

30 mins

total:

45 mins

Servings: 4

4

Ingredients

Ingredients

  • 2 tablespoons olive oil 4 loin lamb chops, (each about 6 ounces and 1 1/4 inches thick) Coarse salt and ground pepper 1 medium onion, finely chopped 4 cloves garlic, sliced 1 tablespoon chopped fresh rosemary, (or 1 teaspoon dried), plus more for serving (optional) 1/4 to 1/2 teaspoon red-pepper flakes 2 cans (15 ounces each) cannellini beans, drained and rinsed 1/2 cup sun-dried tomatoes, slivered

Directions

In a large skillet with a lid, heat oil over medium-high. Season lamb generously on both sides with salt and pepper. Place in skillet; cook until browned, 3 to 4 minutes per side (lamb will finish cooking in step 4). Transfer chops to a plate (keep oil in skillet); loosely cover with aluminum foil, and set aside.

To skillet, add onion, garlic, rosemary, and red-pepper flakes; season with salt and pepper. Cook, stirring frequently, until onion has softened, 3 to 5 minutes.

Add beans, sun-dried tomatoes, and 1/2 cup water. Bring to a boil, then reduce heat to medium-low; cook until mixture is slightly thickened and saucy, 4 to 6 minutes.

Place chops on top of beans in skillet (adding any juices that have accumulated on plate). Cover skillet, and simmer until meat is medium-rare, 3 to 4 minutes. Serve chops with beans, and garnish with rosemary, if desired.

Reviews (4)

 Add Rating & Review     16 Ratings   5 star values:        4    4 star values:        7    3 star values:        3    2 star values:        2    1 star values:        0

Reviews (4)

Add Rating & Review     16 Ratings   5 star values:        4    4 star values:        7    3 star values:        3    2 star values:        2    1 star values:        0

Add Rating & Review

16 Ratings 5 star values: 4 4 star values: 7 3 star values: 3 2 star values: 2 1 star values: 0

16 Ratings 5 star values: 4 4 star values: 7 3 star values: 3 2 star values: 2 1 star values: 0

16 Ratings 5 star values: 4 4 star values: 7 3 star values: 3 2 star values: 2 1 star values: 0

  • 5 star values: 4 4 star values: 7 3 star values: 3 2 star values: 2 1 star values: 0

    Martha Stewart Member     Rating: 5.0 stars       10/03/2020   Has become a go-to recipe during pandemic. I usually use meat from leftover lamb chops; also add kale. Substituted local heirloom lima beans for cannelloni beans once.  

Martha Stewart Member     Rating: Unrated       04/24/2014   The first thing I did was go to the best butcher shop in town to buy the lamb. I think quality lamb is very important for the taste and the integrity of this recipe. I followed the recipe to the tee, and it came out incredible. It's definitely one of my favorite dishes I've ever prepared. The only thing I'd do differently is sear the lamb less time. It was med/well. I paired the dish with a fresh green salad, and it was a total hit!!  

Martha Stewart Member     Rating: Unrated       11/25/2012   I took perfectly browned lamb chops and set them aside, only to return them to the pan to be poached. They went in looking beautiful, came out grey. Although done to medium on the inside, the poaching made the outside tough and bland. We threw the entire thing out, and had the baguette for supper. Absolutely terrible.  

Martha Stewart Member     Rating: Unrated       10/06/2011   This was a delicious recipe. And pretty reasonable to pull together for a weeknight. I would make the white beans again for sure as a yummy side dish. I barely wilted in some arugula at the very end and it gave the dish a nice fresh bite. I am planning on dicing up the leftover lamb and using it and the beans and arugula in a pasta dish tomorrow. Can't wait!  

Martha Stewart Member     Rating: Unrated       03/14/2010   Delicious! I did make one relatively major substitution, as I'm not a big fan of sun-dried tomatoes, so I used a can of imported Italian cherry tomatoes (drained) instead. Turned out great. The lamb is so moist and flavorful this way.

    Martha Stewart Member

    Rating: 5.0 stars 10/03/2020

Has become a go-to recipe during pandemic. I usually use meat from leftover lamb chops; also add kale. Substituted local heirloom lima beans for cannelloni beans once.

Rating: 5.0 stars

Rating: Unrated 04/24/2014

The first thing I did was go to the best butcher shop in town to buy the lamb. I think quality lamb is very important for the taste and the integrity of this recipe. I followed the recipe to the tee, and it came out incredible. It’s definitely one of my favorite dishes I’ve ever prepared. The only thing I’d do differently is sear the lamb less time. It was med/well. I paired the dish with a fresh green salad, and it was a total hit!!

Rating: Unrated

Rating: Unrated 11/25/2012

I took perfectly browned lamb chops and set them aside, only to return them to the pan to be poached. They went in looking beautiful, came out grey. Although done to medium on the inside, the poaching made the outside tough and bland. We threw the entire thing out, and had the baguette for supper. Absolutely terrible.

Rating: Unrated 10/06/2011

This was a delicious recipe. And pretty reasonable to pull together for a weeknight. I would make the white beans again for sure as a yummy side dish. I barely wilted in some arugula at the very end and it gave the dish a nice fresh bite. I am planning on dicing up the leftover lamb and using it and the beans and arugula in a pasta dish tomorrow. Can’t wait!

Rating: Unrated 03/14/2010

Delicious! I did make one relatively major substitution, as I’m not a big fan of sun-dried tomatoes, so I used a can of imported Italian cherry tomatoes (drained) instead. Turned out great. The lamb is so moist and flavorful this way.

All Reviews for Lamb and White Beans with Rosemary

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Lamb and White Beans with Rosemary

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest