Rosemary Lamb Cassoulet Recipe


Preparation Time8 MinCooking Time1 Hr 40 Min
Ready In1 Hr 48 MinDifficulty LevelMedium
Health IndexHealthyCuisine
Main IngredientInterest Group


 Mixed dried beans14 Ounce (100 Grams, Kidney Beans, Soya, Pinto Beans, Black-Eyed Peas And Haricot)
 Lean lamb12 Ounce, cubed (350 Grams)
 Garlic3 Clove (15 gm), crushed
 Canned tomatoes14 Ounce, chopped (1 Can)
 Tomato puree2 Tablespoon
 Baby carrots4 Ounce (100 Grams)
 Celeriac5 Ounce, peeled and diced (150 Grams)
 Dried rosemary1 Tablespoon
 Cornflour1⁄2 Ounce (15 Grams)
 Cold water2 Fluid Ounce (50 Milliliter)
 Freshly ground black pepper To Taste
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 2248 Calories from Fat 141

% Daily Value*

Total Fat 16 g25.1%

Saturated Fat 6.4 g31.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1212.1 mg50.5%

Total Carbohydrates 337 g112.2%

Dietary Fiber 121.6 g486.3%

Sugars 9.3 g

Protein 208 g416.8%

Vitamin A 380.8% Vitamin C 113.4%

Calcium 115% Iron 241%

*Based on a 2000 Calorie diet


1) In a bowl of cold water, soak the beans overnight.
2) Drain the beans and rinse well under cold running water.
3) Trim the excess fat from lamb.
4) Prehaet the oven.

5) In a saucepan, place the beans cover with cold water and boil them.
6) Boil rapidly for at least 10 minutes.
7) Skim any skum from the top of the boiling water and let the beans simmer for further 20 minutes.
8) Drain the beans well.
9) In a 2 litre (3 1/2 pint) flameproof casserole, place the lamb and garlic.
10) Fry the dry lamb over a moderate heat for 5 minutes to seal, stirring constantly.
11) Add the chopped tomatoes, tomato puree, carrots, celeriac, rosemary and beans.
12) Boil everything, cover the pan and simmer for 5 minutes, then transfer to a preheated oven for 1 hour.
13) Blend the cornflour with the water and stir thoroughly into the cassoulet.
14) Return the casserole to the oven for 20 minutes.
15) Season the dish to taste before serving.

16) Serve the lamb cassoulet with potatoes or crusty bread.