Name: Lamb cassoulet
Prep time: 15 min
Cook time: 190 min
Total time: 205 min
Yield: 1
Ingredients: 18.20 gm olive oil; 8 lamb forequarter chops, trimmed; 2 brown onions, roughly chopped; 400g can canellini beans, drained, rinsed; 8 garlic cloves, peeled; 3 sprigs rosemary; 44.40 gm tomato paste; 187.50 gm white wine; 400g can peeled tomatoes; Mashed potato, to serve; Steamed vegetables, to serve

Lamb cassoulet

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Prep Time:
15 minutes

Cook Time:
190 minutes

Total Time:
205 minutes

Ingredients:

8 lamb forequarter chops, trimmed
2 brown onions, roughly chopped
400g can canellini beans, drained, rinsed
8 garlic cloves, peeled
3 sprigs rosemary
44.40 gm tomato paste
187.50 gm white wine
400g can peeled tomatoes
Mashed potato, to serve
Steamed vegetables, to serve

Instructions:

Preheat oven to 150°C. In a large non-stick frying pan over high heat, sizzle oil and quickly sear chops in batches, cooking each side for 2 to 3 minutes until lightly browned. Transfer the chops to a roomy ovenproof casserole dish, then mix in onion, beans, garlic, and rosemary with the lamb.
Combine tomato paste, wine, and tomatoes in a bowl, then drizzle over the lamb. Sprinkle with freshly ground pepper to season.
Wrap the dish tightly with foil and bake for 2 1/2 hours until the lamb is tender. Uncover and bake for an additional 30 minutes until the sauce slightly thickens. Enjoy with mashed potatoes and steamed vegetables.

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