Braised Lamb with White Beans and Spinach by Epicurious

olive oil, bone-in lamb shoulder chops, black pepper, kosher salt, onion, garlic, red wine, rosemary, white beans, mature spinach, lemon juice, lemon wedges and crusty bread


– 2 tbsp. extra-virgin olive oil, plus more for drizzling
– 4 bone-in lamb shoulder chops (about 1 1/2 lb)
– 1 tsp. freshly ground black pepper
– 2 tsp. kosher salt, divided
– 1 small onion, finely chopped
– 3 garlic cloves, peeled, crushed
– 1/4 cup red wine
– 4 large sprigs rosemary
– 2 (14.5-oz) cans white beans, such as cannellini, navy, or butter, drained, rinsed
– 1 bunch mature spinach, tough stems removed
– 2 tbsp. fresh lemon juice
– Lemon wedges and crusty bread (for serving; optional)



There are no reviews yet.

Be the first to review “Braised Lamb with White Beans and Spinach by Epicurious”

Read Full Recipe