Lamb Cassoulet Recipe
Ingredients
| White beans | 2 Cup (16 tbs), dried | |
| Cold water to cover | ||
| 5 carrots, cut into 2-inch pieces | ||
| 6 small onions, whole or cut in half | ||
| Garlic | 2 Clove (5gm), minced | |
| 1/2 cup chopped celery leaves | ||
| Salt | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Bay leaf | 1 Large | |
| Thyme | 1 Teaspoon | |
| Sage | 1 Teaspoon | |
| 4 cups chicken, veal or beef stock | ||
| 2 tablespoons butter or oil | ||
| Lamb shoulder | 2 Pound | |
| Salt, pepper to taste | ||
| Sausage links | 1/2 Pound | |
| Parsley | 3 Tablespoon, chopped | |
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.
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.
Chef
