Lamb Chops With Rosemary Beans - Fast & Simple!

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 carrots, finely diced
• 2 garlic cloves, minced
• 4 large rosemary sprigs, leaves only
• 1 tablespoon tomato puree
• 400 g chopped tomatoes
• salt and black pepper
• 8 lamb chops
• 400 g haricot beans, drained & rinsed

1. Heat the olive oil in a large frying pan & add the onion & carrots.
2. Cook for 4-5 minutes over a gentle heat, until softened.
3. Add the garlic & washed rosemary leaves & continue to cook for another minute.
4. Stir in the tomato puree, chopped tomatoes & 1/2 can of water.
5. season well with salt & pepper.
6. Simmer for 10-15 minutes until the carrots are tender & the mixture is thick.
7. Meanwhile, heat up a large nonstick frying pan.
8. Add the lamb chops & fry until they are cooked through.
9. Stir the beans into the sauce & divide between 4 serving bowls.
10. Top with the chops & serve.

olive oil, onion, carrots, garlic, rosemary sprigs, tomato puree, tomatoes, salt, chops, haricot beans

Taken from www.food.com/recipe/lamb-chops-with-rosemary-beans-fast-simple-293161 (may not work)