Ingredients:

  • 4 lamb chops or loin chops (approximately 1-inch thick) (450g)
  • 2 tbsp olive oil (30ml)
  • 2 tsp fresh rosemary, minced (10g)
  • 1 tsp garlic, minced (3g)
  • 1 tsp lemon zest (5g)
  • Salt and black pepper to taste
  • 2 cups cooked butter beans (canned or home-cooked) (500g)
  • 1 cup vegetable broth (240ml)
  • 1 small onion, finely chopped (100g)
  • 1 bell pepper (red or yellow), diced (150g)
  • 2 cups baby spinach (60g)
  • 1 tsp smoked paprika (3g)
  • 1 tbsp fresh parsley, chopped (3g)
  • Juice of 1 lemon (30ml)

Instructions:

  1. In a bowl, combine olive oil, rosemary, garlic, lemon zest, salt, and pepper. Add lamb chops and coat well. Let marinate for at least 30 minutes.
  2. Heat a sauté pan over medium heat and add olive oil. Sauté the chopped onion and bell pepper until soft, about 5-7 minutes. Stir in smoked paprika and cook for an additional minute.
  3. Add cooked butter beans and vegetable broth; bring to a simmer. Stir in spinach and cook until wilted, about 2-3 minutes. Finish with parsley and lemon juice; season to taste.
  4. Heat a cast iron skillet over high heat until hot. Sear marinated lamb chops for 4-5 minutes on each side, or until a golden crust forms and the internal temperature reaches 145°F (63°C) for medium-rare.
  5. Plate a generous serving of butter beans delight and top with seared lamb. Garnish with additional parsley if desired.