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Double-quick Cassoulet

1 tb Olive oil
1 Onion; finely chopped
1 ts Frozen garlic
400 g Boneless lamb leg steaks
6 Rashers smoked streaky bacon
2 Carrots
1 400 gram can chopped tomatoes
150 ml Red wine
150 ml Hot lamb stock
1/4 ts Dried rosemary and thyme
2 Thick slices; stale white bread
Knob butter
1 400 gram can haricot beans
1 sm Bunch fresh parsley
Salt and pepper


1 Cut the lamb into cubes and chop the bacon. Heat the oil in a large saute pan and cook the lamb with the bacon for a couple of minutes until browned. Chop the onion and add to the pan with the frozen garlic.


2 Dice the carrots and add to the pan with the tomatoes, wine, stock and herbs. Cover and cook for 20 minutes until the meat is tender.


3 Cut the crusts from the bread and discard. Place the bread in a food processor and whizz to make fine crumbs. Heat the butter in a frying pan and fry the breadcrumbs until golden.


4 Stir the beans into the cassoulet and season to taste. Finely chop the parsley. Spoon the cassoulet into a heatproof dish and sprinkle over the crumbs with the parsley. Serve.





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