Tuscan lamb

Prep: 10 mins

Cook: 20 mins

Rustic and delicious, a stewed and tender earthy dish.

350g stewing lamb

2 tsp olive oil

3 garlic cloves, finely chopped

400g cannellini beans, rinsed and drained

400g tinned, chopped tomatoes

2 carrots, sliced

1 tbsp balsamic vinegar

2 tsp fresh rosemary

Fresh rosemary sprigs (optional)

In a large skillet fry the lamb in hot oil over medium heat until browned, turning once.

Transfer to a plate and loosely cover with foil to keep warm.

Stir in the garlic and cook for 1 minute before adding the beans, tomatoes, carrots, vinegar, and some chopped rosemary.

Bring to the boil then reduce heat and cook until the carrots are tender.

Simmer, uncovered, for a few minutes.

Spoon the bean mixture over the chops and garnish with the sprigs of rosemary if you like.

Serves
4

Preparation Time
10 minutes

Cooking Time
20 minutes

Main ingredients
Beans, Vegetables, Lamb, Oil

Recipe Type
Dinner, Family Dinners, One Pot

Cuisine
Italian

Level of Difficulty
Easy

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