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Lamb in Tomato Sauce with Rosemary White Bean Purée.

  • 2 (15 oz) cans
    cannellini (white kidney) beans
  • 8 fl oz
    chicken or vegetable broth
  • 2 (14.5 oz) cans
    diced tomatoes
  • 1 small pkg
    fresh rosemary
  • 6 cloves
    garlic
  • 8
    lamb loin chops
  • 1
    lemon
  •  
    black pepper
  •  
    salt
  •  
    virgin coconut oil
  • 1
    Heat a sauté pan over medium-high heat.
  • 2
    Season lamb with salt and pepper.
    8 lamb loin chops
    ¼ tsp salt
    ¼ tsp black pepper
  • 3
    Coat bottom of pan with oil. Add lamb and cook until browned, 2-3 minutes per side.
    about 2 tbsp virgin coconut oil
  • 4
    Wash rosemary. Pick leaves off the stems. Peel and mince garlic.
    1 small pkg fresh rosemary
    6 cloves garlic
  • 5
    Transfer lamb to a plate and return pan to stove. Add more oil and ½ of the rosemary and garlic (save the rest for the mash). Cook until fragrant, 15-30 seconds.
    about 2 tbsp virgin coconut oil
  • 6
    Add tomatoes, broth, salt, and pepper; bring to a boil. Reduce heat to a simmer and cook for 2-3 minutes.
    2 (14.5 oz) cans diced tomatoes
    4 fl oz (½ cup) chicken or vegetable broth
    ¼ tsp salt
    ¼ tsp black pepper
  • 7
    Return lamb to pan and cook with the sauce until it is fully cooked through, 5-6 minutes.
  • 8
    Heat a medium saucepan over medium heat.
  • 9
    Grate 2 tsp of lemon zest. Drain and rinse beans; place on paper towels and pat dry.
    1 lemon
    2 (15 oz) cans cannellini (white kidney) beans
  • 10
    Coat bottom of saucepan with oil. Add lemon zest and remaining rosemary and garlic. Stir and cook for about 1 minute.
    about 2 tbsp virgin coconut oil
  • 11
    Add beans and broth. Cook until heated through, 3-4 minutes.
    4 fl oz (½ cup) chicken or vegetable broth
  • 12
    Drizzle with juice from the lemon and season with salt and pepper. Mash until smooth.
    ½ tsp salt
    ¼ tsp black pepper
  • 13
    To serve, place lamb, tomato sauce, and bean mash on a plate. Enjoy!