Lamb with beans and rosemary
Description
The dish is prepared without unnecessary complications. Heat the oil in a large skillet over medium heat. Season the lamb on both sides with salt and pepper. Place it in the skillet and cook until browned, 3 to 4 minutes per side. Transfer to a plate, loosely cover with aluminum foil, and set aside. Add onion, garlic, rosemary, and red pepper to the skillet, season with salt and pepper. Cook, stirring frequently, until the onion becomes soft, 3 to 5 minutes. Add beans, tomatoes, and 1/2 cup of water. Bring to a boil, then reduce heat to low and simmer until the mixture thickens slightly, 4 to 6 minutes. Place the lamb on top of the bean mixture in the skillet. Cover with a lid and simmer over low heat for 3 to 4 minutes. Serve lamb with beans and rosemary. The dish is ready to be served.