Lamb Steaks With Beans

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Servings: 4 Difficulty: Intermediate
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Succulent lamb chops served over a savory, wine-braised bean and onion medley
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This hearty dish pairs seared lamb steaks with a rich, aromatic bean stew. The lamb is quickly pan-fried to lock in juices, then kept warm while the pan is used to build a deep flavor base with garlic, onions, and white wine. Cannellini beans are simmered in stock until tender and creamy, finished with a knob of butter for a luxurious mouthfeel. It’s a perfect weeknight meal that feels elegant yet comforting. Serve with crusty bread to soak up the sauce and a simple green salad on the side for a balanced, satisfying dinner.

Lamb Steaks With Beans recipe image
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Lamb Steaks With Beans

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 330.1

Description

This hearty dish pairs seared lamb steaks with a rich, aromatic bean stew. The lamb is quickly pan-fried to lock in juices, then kept warm while the pan is used to build a deep flavor base with garlic, onions, and white wine. Cannellini beans are simmered in stock until tender and creamy, finished with a knob of butter for a luxurious mouthfeel. It&# 226;ÂÂs a perfect weeknight meal that feels elegant yet comforting. Serve with crusty bread to soak up the sauce and a simple green salad on the side for a balanced, satisfying dinner.

Ingredients

Directions

  1. Heat the olive oil in a large frying pan over medium-high heat.
  2. Add the lamb chops and cook for 3-5 minutes on each side, depending on desired doneness.
  3. Season the lamb with salt and pepper while cooking and sprinkle with the rosemary sprig.
  4. Remove the lamb from the pan and set aside on a plate, keeping it warm.
  5. Add the crushed garlic, cooked beans, and baby onions to the same pan.
  6. Cook the bean mixture for about 5 minutes, stirring occasionally.
  7. Pour in the dry white wine and cook until it reduces slightly.
  8. Stir in the stock and season with salt and pepper to taste.
  9. Simmer the mixture for 10 minutes until the flavors meld and the sauce thickens.
  10. Stir in the knob of butter until melted and glossy.
  11. Sprinkle with chopped parsley and serve the lamb over the bean mixture.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 330.1kcal
% Daily Value *
Total Fat 19.0g30%
Saturated Fat 4.9g25%
Cholesterol 80.0mg27%
Sodium 83.0mg4%
Total Carbohydrate 5.2g2%
Dietary Fiber 3.5g15%
Sugars 0.0g
Protein 29.8g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use pre-cooked or canned cannellini beans for convenience; if using dried beans, ensure they are fully cooked before adding to the pan.

Baby onions can be substituted with finely chopped red or yellow onions for a milder flavor.

If you prefer a richer sauce, add a splash of cream along with the butter at the end.

Serve immediately with crusty bread to soak up the savory sauce and a fresh green salad.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Keywords: lamb, steaks, beans, cannellini, garlic, rosemary, wine, simmered, mediterranean, dinner, pan-seared, onions, stock, herbs, protein, comfort food, quick meals, vegetarian alternative, gourmet, easy
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