Ingredients

• 8 x 125g (about 1kg) Coles Australian Lamb Loin Chops
• 2 teaspoon ground paprika
• 3 garlic cloves, crushed
• 1/4 cup coarsely chopped rosemary
• 1 brown onion, finely chopped
• 1 chorizo sausage, finely chopped
• 1/2 cup (125ml) dry white wine
• 1/2 cup (125ml) chicken stock
• 400g can cannellini beans, drained, rinsed
• 200g punnet Perino grape tomatoes, halved
• 100g spinach leaves
• Rosemary leaves, extra, to serve
• Crusty bread, to serve

Method

• Step 1 Place the lamb in a large bowl. Add half the paprika, half the garlic and the rosemary and toss to combine. Set aside for 15 mins to marinate.
• Step 2 Heat a large frying pan over high heat. Add the lamb and cook for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
• Step 3 Meanwhile, reduce heat to medium. Add the onion and chorizo and cook, stirring, for 5 mins or until onion softens. Add the remaining paprika and garlic and cook for 1 min or until fragrant. Add the wine and bring to the boil. Cook for 2 mins or until wine is reduced by half. Add the stock and cannellini beans and cook, stirring, for 2 mins or until heated through. Add the tomato and cook for 4 mins or until the tomato starts to break down. Remove from heat. Add the spinach and toss to combine. Season with salt and pepper.
• Step 4 Transfer the cannellini bean mixture to a serving dish. Top with lamb and sprinkle with the extra rosemary. Serve with crusty bread.