Quick & Easy

Lamb cassoulet

A rich, slowcooked French casserole with lamb, white beans, streaky bacon and crushed tomatoes.
Lamb cassoulet



1.Place beans in large bowl, cover with water; soak overnight, drain. Rinse under cold water; drain. Place beans in medium saucepan covered with boiling water; bring to the boil. Reduce heat; simmer, covered, about 15 minutes or until beans are just tender. Drain.
2.Preheat oven to 160ºC/140ºC fan-forced.
3.Cook bacon in large flameproof casserole dish over high heat, pressing down with back of spoon, until browned all over; remove from dish. Cook sausage in same dish until browned all over; remove from dish.
4.Cook onion, celery and garlic in same dish, stirring, about 5 minutes or until soft. Add rosemary, bay leaves, undrained tomatoes, stock, beans, bacon and sausage; bring to the boil. Cover; cook in oven 30 minutes. Sprinkle with combined breadcrumbs and parsley, return to oven; cook, covered, for 30 minutes. Uncover; cook about 10 minutes or until top browns lightly.
5.Serve cassoulet with green salad, if desired.

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