The fresh flavours of rosemary and fig accent this one-pot dish of lamb and stewed cannellini beans. Serve with some grilled focaccia to soak up all the delicious sauce!
Rosemary Olive Oil Lamb and Cannellini Beans
Season the lamb with salt. Heat the Rosemary Olive Oil in large skillet over medium heat. Add lamb and cook about 4 minutes per side or until 160°F. Transfer to plate and keep warm.
Stir garlic, rosemary, and tomato paste into drippings in skillet.
Pour in the Mission Fig Balsamic.
Stir in tomatoes and beans. Bring the mixture to a gentle boil. Reduce heat to low and simmer 5 minutes.
Divide bean mixture among serving plates and top with the cooked lamb.
Try mixing up the flavours to put your own spin on this dish! Prefer a more savoury flavour? Swap the Mission Fig Balsamic for the Neapolitan Herb Balsamic to get a zesty twist!