Lamb and Sausage Cassoulet
Bookmark this page
Ingredients
1 cup dried Great Northern Beans
3 cups boiling water
2 teaspoons olive oil
8-ounce boneless leg of lamb, peeled and cut into small pieces
½ teaspoon freshly ground black pepper
¼ teaspoon kosher salt
4 ounces sliced turkey kilbas
1 slice of bacon, chopped
1 ½ cups coarsely chopped onion
1 cup coarsely chopped carrots (about 2 medium ones)
½ cup coarsely chopped celery
6 crushed garlic cloves
1 tablespoon unsalted tomato paste
2 ½ cups low-sodium, fat-free chicken stock
1 ½ cups water
2 tablespoons brandy
1 (2 oz) slice french bread baguette
¼ cup (1 oz) grated parmesan cheese
3 tablespoons chopped fresh parsley
To make
Our version of the classic French stew is made with boneless leg of lamb and turkey quill. Let the lamb and sausage cassoulet cook slowly so that the flavors are in harmony.
Preheat the oven to 350 degrees.Drain the beans, then add them to a large saucepan. Pour 3 cups of boiling water over the beans. Cover and let stand for 1 hour. Drain; set the beans aside.Preheat a large roasting pan over medium-high heat. Pour the oil into the pan; stir to coat. Sprinkle the lamb evenly with pepper and salt. Add the lamb to the skillet; saute for 5 minutes, until browned on all sides. Add the lamb to the beans.Return the skillet to medium-high heat. Add the sausage and bacon to the pan; saute for 2 minutes, stirring occasionally. Add the onion and the next 3 ingredients (via garlic) to the pan; simmer for 3 minutes, stirring frequently. Add the onion mixture to the bean mixture. Add the tomato paste to the pan; simmer for 30 seconds, stirring constantly. Add the stock, 1 1/2 cups water, and brandy; bring to a boil, scraping off the pan to prevent browning. Add the bean mixture to the stock mixture. Cover and bake at 350 ° C for 1 hour. Uncovered; bake 1 hour, uncovered.Cut the bread into small pieces. Chop the bread slices and grated cheese in a food processor; grind until large, 2-cup crumbs form. Sprinkle the bean mixture evenly with the breadcrumb mixture. Bake for another 30 minutes or until the filling is golden brown and the beans are tender. Sprinkle the mixture with chopped fresh parsley.
Preheat the oven to 350 degrees.Drain the beans, then add them to a large saucepan. Pour 3 cups of boiling water over the beans. Cover and let stand for 1 hour. Drain; set the beans aside.Preheat a large roasting pan over medium-high heat. Pour the oil into the pan; stir to coat. Sprinkle the lamb evenly with pepper and salt. Add the lamb to the skillet; saute for 5 minutes, until browned on all sides. Add the lamb to the beans.Return the skillet to medium-high heat. Add the sausage and bacon to the pan; saute for 2 minutes, stirring occasionally. Add the onion and the next 3 ingredients (via garlic) to the pan; simmer for 3 minutes, stirring frequently. Add the onion mixture to the bean mixture. Add the tomato paste to the pan; simmer for 30 seconds, stirring constantly. Add the stock, 1 1/2 cups water, and brandy; bring to a boil, scraping off the pan to prevent browning. Add the bean mixture to the stock mixture. Cover and bake at 350 ° C for 1 hour. Uncovered; bake 1 hour, uncovered.Cut the bread into small pieces. Chop the bread slices and grated cheese in a food processor; grind until large, 2-cup crumbs form. Sprinkle the bean mixture evenly with the breadcrumb mixture. Bake for another 30 minutes or until the filling is golden brown and the beans are tender. Sprinkle the mixture with chopped fresh parsley.
Views: 172
Author:Admin
Published: 11/20/2023 8:32 PM
Was this recipe helpful to you?
Yes
No
Comments (0)