Rosemary Lamb Skewers with a White Bean and Tomato

Name: Rosemary Lamb Skewers with a White Bean and Tomato Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 each sprigs of fresh rosemary, about 8 inches in length; 8 (3-ounce) lamb medallions; 1 cup plus 2 tablespoons olive oil, in all; 1/4 cup balsamic vinegar; 2 tablespoons minced garlic, in all; Salt and black pepper; 1 cup julienned onions; 2 tablespoons minced shallots; 2 cups cooked white beans; 6 whole Italian Roma tomatoes, seeded and julienned; 1/2 cup red wine; 2 cups veal reduction; 1 tablespoon butter; 25 -year-old balsamic vinegar; Chopped chives; Essence, recipe follows; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme

Servings: persons

4 each sprigs of fresh rosemary, about 8 inches in length
8 (3-ounce) lamb medallions
1 cup plus 2 tablespoons olive oil, in all
1/4 cup balsamic vinegar
2 tablespoons minced garlic, in all
Salt and black pepper
1 cup julienned onions
2 tablespoons minced shallots
2 cups cooked white beans
6 whole Italian Roma tomatoes, seeded and julienned
1/2 cup red wine
2 cups veal reduction
1 tablespoon butter
25 -year-old balsamic vinegar
Chopped chives
Essence, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

1
Preheat the grill.
2
Strip the leaves of the rosemary stems, leaving 3 inches from the top of the stem intact.
3
Place some of the lamb medallions on each rosemary skewer.
4
Finely chop the rosemary leaves removed from the stem.
5
In a mixing bowl, whisk 1 cup olive oil, balsamic vinegar, 1 tablespoon minced vinegar, and half of the chopped rosemary, together.
6
Season the marinade with salt and pepper.
7
Place the lamb skewers in glass square dish, (8 inches by 8 inches), and pour the marinade over the lamb skewers.
8
Place the dish in the refrigerator and marinate for 2 hours.
9
Remove the skewers from the marinade and grill for 3 to 4 minutes on each side for medium rare.
10
In a saute pan, heat the remaining olive oil.
11
When the oil is hot saute the onions for 4 to 6 minutes, or until wilted.
12
Add the shallots, beans and tomatoes and saute for 2 minutes.
13
Add the remaining garlic.
14
Season the vegetables with salt and pepper.
15
Add the red wine and veal reduction.
16
Bring the liquid up to a boil and reduce to a simmer.
17
Simmer the ragu for about 3 to 4 minutes.
18
Stir in the remaining chopped rosemary and butter.
19
Season with salt and pepper, if needed.
20
Remove the lamb from the grill.
21
Spoon the ragu in the center of the plate.
22
Place the skewers directly on top of the ragu.
23
Drizzle the plate with the balsamic vinegar.
24
Garnish with chopped chives and Essence.
25
Combine all ingredients thoroughly.

1674

kcal

Calories

112

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 4 each sprigs of fresh rosemary, about 8 inches in length, 8 (3-ounce) lamb medallions, 1 cup plus 2 tablespoons olive oil, in all, 1/4 cup balsamic vinegar, and more.

Yes, Rosemary Lamb Skewers with a White Bean and Tomato Ragu falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rosemary Lamb Skewers with a White Bean and Tomato Ragu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions