French · 35 min
Lamb in Tomato Sauce with Rosemary White Bean Purée
- 35 min
- 2–6 servings
- 798 kcal / serving
Lamb chops cook briefly in a tomato-tomato sauce, then a velvety rosemary white bean purée comes together to round out the meal. The skillet method keeps weeknights easy and the flavors balanced for a satisfying plate.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 (15 oz) cancannellini (white kidney) beans
- 4 fl ozchicken or vegetable broth
- 1 (14.5 oz) candiced tomatoes
- ½ small pkgfresh rosemary
- 3 clovesgarlic
- 4lamb loin chops
- ½lemon
- lemons
From the pantry: black pepper, salt, virgin coconut oil
Cookware
can opener · chef's knife · citrus juicer (optional) · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · potato masher · small saucepan · stainless steel sauté pan · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ small pkgfresh rosemary
- 3 clovesgarlic
- ½lemon
- lemons
Meat & seafood
- 4lamb loin chops
Pantry & dry goods
- 1 (15 oz) cancannellini (white kidney) beans
- 4 fl ozchicken or vegetable broth
- 1 (14.5 oz) candiced tomatoes
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| cannellini (white kidney) beans | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| chicken or vegetable broth | 4 fl oz | 8 fl oz | 12 fl oz |
| diced tomatoes | 1 (14.5 oz) can | 2 (14.5 oz) cans | 3 (14.5 oz) cans |
| fresh rosemary | ½ small pkg | 1 small pkg | 1 ½ small pkgs |
| garlic | 3 cloves | 6 cloves | 9 cloves |
| lamb loin chops | 4 | 8 | 12 |
| lemon | ½ | 1 | 1 ½ |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Season the lamb with salt and pepper.
- Heat oil in a skillet over medium-high heat and brown the lamb 2–3 minutes per side; transfer to a plate.
- Add more oil to the pan along with half the rosemary and the minced garlic; cook just until fragrant, about 15–30 seconds.
- Stir in the diced tomatoes and broth, then season with salt and pepper. Bring to a boil, then reduce to a simmer for 2–3 minutes.
- Return the lamb to the pan and cook with the sauce until the meat is cooked through, about 5–6 minutes.
- Meanwhile, heat a small saucepan over medium heat. Grate 1 teaspoon lemon zest, drain and rinse the beans and pat them dry.
- Coat the bottom of the saucepan with oil, add the lemon zest, remaining rosemary, and garlic; cook for about 1 minute.
- Add the beans and broth; cook until heated through, 3–4 minutes, then stir in lemon juice, season with salt and pepper, and mash until smooth.
Two tips
- Leftovers keep well in the fridge for a day or two; reheat gently and loosen with a splash of broth if needed.
- Serve the bean purée with crusty bread or over grains for a different texture and add extra lemon juice to brighten the leftovers.
Nutrition per serving
- Calories
- 798 kcal
- Protein
- 46 g
- Carbs
- 41 g
- Fat
- 52 g
- Fiber
- 12 g
- Sodium
- 413 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.