Mission Fig Balsamic Wild Rosemary Olive Oil

Rosemary Olive Oil Lamb and Cannellini Beans

Name: Rosemary Olive Oil Lamb and Cannellini Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 8 Lamb rib chops; 2 Tbsp. Wild Rosemary Olive Oil; 2 Tbsp. Mission Fig Balsamic; 1 Tbsp. Minced garlic; 1 540ml Can cannellini beans; 1 796ml Can crushed tomatoes; 1 Tbsp. Rosemary; 1 Tbsp. Tomato paste; Salt

Sep 13, 2023

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

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

30 minutes

Image of Rosemary Olive Oil Lamb and Cannellini Beans

Ingredients

8 Lamb rib chops
2 Tbsp. Wild Rosemary Olive Oil
2 Tbsp. Mission Fig Balsamic
1 Tbsp. Minced garlic
1 540ml Can cannellini beans
1 796ml Can crushed tomatoes
1 Tbsp. Rosemary
1 Tbsp. Tomato paste
Salt

View Cart (0) Checkout

Directions

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.

Recipe Video

Recipe Note

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!