Lamb in Tomato Sauce with Rosemary White Bean Purée

[Sincerely-Food-Chef]

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!