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Lamb Cassoulet

Tummy.Tucker's picture
Ingredients
  Dried white beans 2 Cup (32 tbs)
  Cold water 3 Cup (48 tbs) (To Cover)
  Carrots 5 , cut into 2-inch pieces
  Onions 6 Small, whole or cut in half
  Garlic 2 Clove (10 gm), minced
  Chopped celery leaves 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Bay leaf 1 Large
  Thyme 1 Teaspoon
  Sage 1 Teaspoon
  Chicken/Veal/beef stock 4 Cup (64 tbs)
  Butter/Oil 2 Tablespoon
  Lamb shoulder 2 Pound (Stew Or Chops)
  Salt To Taste
  Fresh sausage links 1⁄2 Pound
  Chopped parsley 3 Tablespoon
Directions

In a large 6- to 8-quart pot with cover, soak beans in water to cover for at least 2 hours.
Without draining beans, add carrots, onions, garlic, celery leaves, salt, pepper, bay leaf, thyme, sage and stock.
Bring to a boil, reduce heat and simmer, covered, for approximately 1 hour.
Meanwhile, heat butter or oil in a large skillet.
Brown lamb on all sides.
Salt and pepper lightly.
Preheat oven to 350°F.
Transfer lamb to an oiled 4-quart casserole.
Cover with bean mixture.
Make deep, diagonal cuts in top of sausage.
Place sausage on top of beans.
Cover tightly and bake for approximately 1 hour.
Uncover for the last 10 minutes to brown the sausage.
Garnish with chopped parsley and serve from casserole.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Lamb
Interest: 
Healthy

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