- olive oil - 2 items. spoons
- fillet of lamb - 4 pieces
- Salt and ground pepper - - To taste
- medium bulb - 1 piece
- cloves garlic - 4 pieces
- chopped fresh rosemary - 1 st. a spoon
- red pepper flakes - 1 / 4-1 / 2 Teaspoons
- cans (450 g each) of white beans - 2 pieces
- dried tomatoes - 1/2 cup
In a large frying pan heat the oil over medium heat. Season the lamb on both sides with salt and pepper. Put in a frying pan, fry until brown, 3 to 4 minutes on each side. Put on a plate, cover freely with aluminum foil and set aside. Add the onion, garlic, rosemary and red pepper to the frying pan, season with salt and pepper. Cook, stirring frequently, until the onion is soft, from 3 to 5 minutes. Add beans, tomatoes and 1/2 cup water. Bring to a boil, then reduce the heat to low, cook until the mixture slightly thickens, 4 to 6 minutes. Put the lamb over the beans in a frying pan. Cover and simmer for 3 to 4 minutes. Serve lamb with beans and rosemary, if necessary.
Servings: 4