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Lamb Stew, Cassoulet-style

2 tb Olive oil
2 lb Lamb, cubed
2 Whole yellow onions, chopped
8 Cloves garlic, minced
2 c Vegetable broth or water
4 c White beans, cooked
2 Whole carrots, peeled, cut into 1" pieces
1/2 ts Fresh rosemary
1 Whole bay leaf
Salt and pepper, to taste
1 c Bread crumbs, diced fine

Warm oil in heavy soup pot over medium-high heat. Add lamb in batches and brown well on all sides - about 5 minutes. Transfer to a dish and set aside.

Add onions and garlic to the pot - saute until browned - 3-4 minutes. Add stock or water and bring to a simmer. Add reserved lamb, beans, carrots, rosemary and bay leaf. Cover and simmer gently until meat is tender when pierced with a fork - about 1 hour.

Discard bay leaf, season to taste with salt and pepper.

Spoon into four 2 1/2 cup bowl. Top with bread crumbs and bake in a 350 oven 5-10 minutes until golden.

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