Rosemary Lamb with Roasted Potato and White Beans

The Christmas holiday season means indulging a bit in some of my favorite foods of which I enjoy but it’s afterwards that I need to cut back. This dish is a great way to ease back into a normal eating routine without feeling you’re missing something. A popular bean in Italy (originally cultivated in Argentina, but became an Italian stalwart), the creamy white cannellini bean is fairly large, about the same size as a kidney bean. Because it maintains its shape well when cooked and has a mellow flavor, the cannellini bean is excellent in many dishes, and can be used interchangeably with other white beans in many recipes. Cannellini beans are a very good source of cholesterol lowering fiber.

Serves 2
recipe from Donna Hay Magazine

60ml (1/4 cup) olive oil
1 tablespoon lemon juice
1 clove garlic, crushed
2 teaspoons chopped rosemary leaves
sea salt and cracked black pepper
4 lamb cutlets
400g baby potatoes, halved
400g can white (cannellini) beans, rinsed and drained
60g baby spinach leaves

Preheat oven to 200c. Combine 2 tablespoons olive oil with the lemon juice, garlic, rosemary, salt and pepper in a bowl. Brush half the mixture onto the lamb cutlets, cover and set aside for 20 minutes. Place the potato in a baking dish with remaining oil, sprinkle with salt and toss to coat. Roast for 30-40 minutes or until tender and golden. Add white beans and toss gently to combine.

Heat a char grill pan over high heat. Char grill the lamb for 2-3 minutes each side for medium rare or cooked to your liking. Arrange potatoes, beans and spinach on plates, top with the lamb and spoon over the remaining oil mixture.

The Culinary Chase’s Note: Wholesome and delicious flavors! Cannellini beans are very smooth in texture with an elusive nutty flavor. Try them in a salad with ricotta and tomatoes. Delicious!