Lamb and White Beans with Rosemary

In a large skillet with a lid, heat the oil over medium-high heat. Season the lamb generously on both sides with salt and pepper. Place the lamb in the skillet and cook until browned, 3 to 4 minutes per side (lamb will finish cooking in step 4). Transfer the chops to a plate (keep the oil in the skillet); loosely cover with aluminum foil, and set aside. Add the onion, garlic, rosemary, and red-pepper flakes to the skillet; season with salt and pepper. Cook, stirring frequently, until the onion has softened, 3 to 5 minutes. Add the beans, sun-dried tomatoes, and 1/2 cup water. Bring to a boil, then reduce the heat to medium-low; cook until the mixture is slightly thickened and saucy, 4 to 6 minutes. Place the chops on top of the beans in the skillet (adding any juices that have accumulated on the plate). Cover the skillet, and simmer until the meat is medium-rare, 3 to 4 minutes. Serve the chops with the beans, and garnish with rosemary, if desired. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.