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Rosemary lamb with braised cannellini beans

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Served on a bed of marinated cannellini beans, this Rosemary lamb is the ultimate dish for your next Sunday roast.

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes, (+ 15 mins marinating & 5 mins resting time)
Rosemary lamb with braised cannellini beans

Ingredients

  • 8 x 125g (about 1kg) Coles Australian Lamb Loin Chops
  • 2 tsp ground paprika
  • 3 garlic cloves, crushed
  • ¼ cup coarsely chopped rosemary
  • 1 brown onion, finely chopped
  • 1 chorizo sausage, finely chopped
  • ½ cup (125ml) dry white wine
  • ½ cup (125ml) chicken stock
  • 400g can cannellini beans, drained, rinsed
  • 200g punnet Perino grape tomatoes, halved
  • 100g spinach leaves
  • Rosemary leaves, extra, to serve
  • Crusty bread, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

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