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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 798 calories
  • 40 min
  • 4 servings

Ingredients

  • 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

Instructions

  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!

Nutrition per Serving

Calories
798
Fat
52g
Net Carbs
28g
Protein
46g

Cookware

  • can opener
  • chef's knife
  • citrus juicer (optional)
  • cutting board
  • garlic press (optional)
  • grater
  • measuring cups
  • measuring spoons
  • medium saucepan
  • potato masher
  • stainless steel sauté pan
  • stirring spoon
  • tongs