Directions for: Lamb and Mint Cassoulet
Ingredients
3 Tbsp extra virgin olive oil, divided
1 lb(s) ground lamb
1 medium Spanish onion, finely diced
2 medium carrots, peeled and diced
1 clove garlic, minced
1 tsp dried thyme
1 14-oz tin white kidney beans, drained and rinsed
1 14-oz tin navy beans, drained and rinsed
cup dried apricots, roughly chopped
cup sultana raisins
1 cup frozen peas
1 cup low-sodium beef stock
10 leaves mint, finely chopped
5 cup day-old bread, cut into 1/2-inch cubes
cup Parmesan cheese, freshly grated
salt and pepper
Directions
1. Preheat the oven to 400F.
2. Preheat 2 tablespoons olive oil over medium heat in a large saucepan. Add the lamb and saut until just browned. Add the onion, carrot, garlic and thyme. Stir until vegetables are softened and almost translucent, about 10 minutes. Season with salt and pepper.
3. Stir in the kidney beans, navy beans, apricots, raisins and peas. Season with salt and pepper. Stir in 1/4 of the beef stock to deglaze. Pour in the remaining stock and bring to a boil. Taste and adjust salt and pepper.
4. Stir in mint leaves and pour the lamb cassoulet mixture into an casserole dish.
5. Toss the bread with 1 tablespoon olive oil, Parmesan cheese and salt and pepper.
6. Bake in the middle of the oven for 20 minutes until bread is crisp and golden.
7. Remove from the oven and let the cassoulet rest for 10 minutes before serving.
See more: Lamb, Main, Winter, Dinner, Vegetables, Bread