Ingredients
- 2 onions (chopped)
- 3 T. olive oil
- 2 garlic cloves (minced)
- 2 x (15.5 oz.) can cannellini or
- haricot beans
- 1 tsp. dried oregano
- 150 ml. vegetable stock
- 1 (8 oz.) can chopped tomatoes
- salt (to taste)
- black pepper (to taste)
- 8 lamb chops or 4 lamb leg steaks
Directions
-
Preheat the oven to 400°F. Fry the onions in 2 table spoons of the oil for 5 minutes. Add the garlic, beans and half the oregano and stir briefly. Add the stock and tomatoes, season to taste then bring to the boil. Pour the bean mixture in to a large oven proof dish. Lay the lamb on top in a single layer. Sprinkle with the remaining oregano, drizzle with the remaining oil and season. Cook in the oven for 30 minutes until the chops are tender and nicely browned.