Garlic Rosemary Lamb Chops with White Beans

Garlic rosemary lamb chops seared to a juicy 145°F and served over lemony white beans wilted with spinach for an easy stovetop dinner.

Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 8 lamb chops
• 2 cups white beans
• 3 cloves garlic
• 1 tablespoon rosemary
• 1 lemon
• 2 cups spinach
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper

Cooking instructions

1. Pat the lamb chops dry. Season both sides with the salt and black pepper. Mince the garlic, chop the rosemary, and zest and juice the lemon. (about 5 min)
2. Heat the olive oil in a large skillet over medium-high heat. Sear the lamb chops for 3 to 4 minutes per side, or until the thickest part reaches 145°F on an instant-read thermometer. (about 8 min) — Medium-high heat
3. Transfer the chops to a plate and rest for 3 minutes. (about 3 min)
4. Add the white beans, minced garlic, rosemary, lemon zest, and lemon juice to the skillet. Warm over medium heat, stirring occasionally, for 3 minutes. (about 3 min) — Medium heat
5. Stir in the spinach and cook until just wilted, about 1 to 2 minutes. Spoon the beans onto plates and place the lamb chops on top. (about 2 min) — Medium heat