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Lamb Cassoulet

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This hearty dish of Scotch Lamb and beans is so simple yet so flavoursome. Try it for a hearty and warming winter dish.

How to cook & Ingredients

10 minutes
2 hours
Serves 4

Ingredients 

2 tbsp olive oil

500g Scotch Lamb neck fillet, cubed

1 large onion, chopped

1 celery stalk, chopped

2 garlic cloves, chopped

2 rosemary sprigs

400g can chopped tomatoes

2 x 400g cans canellini beans, drained and rinsed

400ml hot lamb stock

25g fresh white breadcrumbs

2 tbsp chopped fresh parsley

Mixed salad leaves

Cooking Method

  • Heat the oven to 180C. Heat one tablespoon of the oil in a large ovenproof casserole pan and cook the lamb, onion and celery over a high heat for 5 minutes or so until nicely browned. Stir in the garlic and rosemary and cook for a minute more.

    1
  • Add the tomatoes, beans and stock and bring to the boil. Cover and simmer for 1 ½ hours until the lamb is very tender.

    2
  • Meanwhile, mix together the breadcrumbs, parsley and remaining tablespoon of olive oil. Sprinkle over the top of the casserole and return to the oven, uncovered for 15 minutes or so until the top is crunchy and golden.

    3

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Serving Suggestion

Serve with a crunchy green salad.

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  • Great flavour and very tender lamb. Easy to prepare and makes an ideal freezer meal.
    Mark

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