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Lamb Cassoulet
By Andy | April 30, 2009
Lamb Cassoulet
Serves 4
Prep time : 10 minutes
Cooking time : 60 minutes
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Ingredients
1 tablespoon of olive oil.
8 lamb forequarter chops. Trim excess fat.
2 large brown onions, diced.
400 grams tinned canellini beans, rinsed well and drained.
8 cloves of garlic, chopped.
3 sprigs of rosemary.
2 tablespoons tomato paste.
1 cup dry white wine.
Method
In a heavy based non stick pan, heat the oil over medium heat.
Add the chops in batches and cook until browned, about 2-3 minutes per side. Remove to a plate, keep any juices that form.
Add the onion and garlic to the pan and cook until onions are soft, 4-5 minutes.
Return chops to pan.
Add the rosemary, tomato paste and white wine, bring to the boil then reduce to the gentlest of simmers.
Cover and cook for 45 minutes, stirring occasionally.
5 minutes before serving, remove the rosemary and add the canellini beans.
Heat beans through.
Serving
Serve over mash potatoes with steamed vegetables on the side.
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