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French Lamb And Bean Casserole

fast.cook's picture
Ingredients
  Lamb chops 6 (Rib / Shoulder, About 1/2 Inch Thick)
  Salt To Taste
  Pepper To Taste
  Canned white kidney beans 38 Ounce, drained (2 Cans Of 1 Pound And 3 Ounce Each)
  Canned whole tomatoes 32 Ounce (2 Cans Of 16 Ounce Each)
  Dried basil leaves 1⁄4 Teaspoon
  Dried thyme leaves 1⁄2 Teaspoon
  Parsley 2 Teaspoon, chopped
Directions

GETTING READY
1 Using damp paper towels, wipe the lamb chops.
2 Sprinkle with salt and pepper.
3 On a broiler rack, arrange the lamb chops 4 inches from heat,for 5 minutes on each side, or until the chops are of desired doneness.
4 In a medium saucepan, add beans, 1 can undrained tomatoes and 1 can drained, the herbs, 1 teaspoon salt and 1/8 teaspoon pepper.
5 Mix well breaking up the tomatoes slightly with the spoon.
6 Bring to a boil, lower the heat and simmer for 15 minutes.
7 In a heated serving platter, transfer the bean mixture.
8 Arrange the lamb chops on the top.

SERVING
9 Sprinkle with chopped parsley and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Lamb
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
30 Minutes
Servings: 
4

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