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Lamb Cassoulet Recipe
|Dried white beans||2 Cup (32 tbs)|
|Cold water||3 Cup (48 tbs) (To Cover)|
|Carrots||5 , cut into 2-inch pieces|
|Onions||6 Small, whole or cut in half|
|Garlic||2 Clove (10 gm), minced|
|Chopped celery leaves||1⁄2 Cup (8 tbs)|
|Bay leaf||1 Large|
|Chicken/Veal/beef stock||4 Cup (64 tbs)|
|Lamb shoulder||2 Pound (Stew Or Chops)|
|Fresh sausage links||1⁄2 Pound|
|Chopped parsley||3 Tablespoon|
Serving size: Complete recipe
Calories 6137 Calories from Fat 3079
% Daily Value*
Total Fat 342 g526.8%
Saturated Fat 137.9 g689.4%
Trans Fat 0.5 g
Cholesterol 1247.2 mg
Sodium 5111.2 mg213%
Total Carbohydrates 355 g118.4%
Dietary Fiber 88.2 g352.8%
Sugars 56 g
Protein 409 g817.9%
Vitamin A 1141.9% Vitamin C 248.5%
Calcium 169.5% Iron 397.5%
*Based on a 2000 Calorie diet
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.