Try these delicious lamb chops infused with rosemary and served with braised cannellini beans.
Ingredients
- 8 x 125g (about 1kg) Coles Australian Lamb Loin Chops
- 2 teaspoon ground paprika
- 3 garlic cloves, crushed
- 1/4 cup coarsely chopped rosemary
- 1 brown onion, finely chopped
- 1 chorizo sausage, finely chopped
- 1/2 cup (125ml) dry white wine
- 1/2 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
Method
- Step 1Place 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.
- Step 2Heat 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.
- Step 3Meanwhile, 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.
- Step 4Transfer the cannellini bean mixture to a serving dish. Top with lamb and sprinkle with the extra rosemary. Serve with crusty bread.
- Low carb
- Lower gi
Nutrition
3060 kj
Energy
54g
Fat Total
27g
Saturated Fat
7g
Fibre
44g
Protein
12g
Carbs (total)
All nutrition values are per serve
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles
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