Lamb & White Bean Skillet with Rosemary

This Mediterranean-inspired skillet comes together in under 30 minutes but tastes like it simmered all afternoon. Ground lamb is seared hard in a hot pan until deeply browned, then simmered with white beans, garlic, rosemary and tomato paste until everything is coated in a rich, brothy sauce. A splash of red wine vinegar at the end brightens the dish and cuts through the richness of the lamb, so you get big savory flavor without reaching for cream or butter. It's built to be easy on the stomach and the schedule: one pan, a short ingredient list, and a gentle portion size that still delivers plenty of protein and fiber from the beans. Ladle it into bowls with a little of its own broth and a sprinkle of parsley and lemon zest for a finish that feels like comfort food without any heaviness.

Ingredients

• 1 lbground lamb, lean, 90/10 if available
• 1 tbspolive oil
• 4 clovesgarlic, minced
• 1.5 tbspfresh rosemary, finely chopped
• 1.5 tbsptomato paste
• 2 cans (15 oz each)White beans, drained and rinsed
• 1 cupchicken broth, low sodium
• 1.5 tbspred wine vinegar
• 0.75 tspsalt
• 0.5 tspblack pepper, freshly ground
• 0.25 tspcrushed red pepper flakes, optional
• 2 tbspfresh parsley, chopped, for garnish
• 0.5 tsplemon zest, for garnish

Method

No instructions listed.