Herbed Lamb and White Bean Bake Recipe

Name: Herbed Lamb and White Bean Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried great dry northern white beans or 1 cup navy beans, rinsed and picked over; ¼ cup minced fresh parsley; ¼ cup olive oil; 2 lbs boneless lean lamb, trimmed of excess fat and cut into 1 1/2 inch cubes; 1 large onion, chopped; 1 stalk celery, chopped; 1 carrot, chopped; 2 -3 cloves garlic, minced; 12-1 teaspoon dried rosemary; 12-1 teaspoon dried sage; salt and pepper; 1 cup dry white wine; ½ cup butter, divided; 3 tablespoons all-purpose flour; 2 cups milk; 1 tablespoon cider vinegar; ½ cup dry breadcrumbs

Servings: persons

1 cup dried great dry northern white beans or 1 cup navy beans, rinsed and picked over
¼ cup minced fresh parsley
¼ cup olive oil
2 lbs boneless lean lamb, trimmed of excess fat and cut into 1 1/2 inch cubes
1 large onion, chopped
1 stalk celery, chopped
1 carrot, chopped
2 -3 cloves garlic, minced
12-1 teaspoon dried rosemary
12-1 teaspoon dried sage
salt and pepper
1 cup dry white wine
½ cup butter, divided
3 tablespoons all-purpose flour
2 cups milk
1 tablespoon cider vinegar
½ cup dry breadcrumbs

1
Put the beans in a big pot; add water to cover by 3 inches; soak overnight.
2
Drain beans, add more water to cover; bring to a boil; lower heat, cover and simmer for about 1 hour OR until the beans are tender.
3
Drain the beans; rinse with cold water; drain again.
4
Transfer beans to a large mixing bowl.
5
Add in the parsley; toss to combine.
6
Spread beans evenly over the bottom of a greased 2 1/2 quart casserole dish; set aside.
7
Heat the oil over medium heat in a large pot.
8
Add in the lamb, onion, celery, carrot, garlic, and herbs; season with salt and pepper.
9
Stir/saute for 8 minutes or until the lamb is lightly browned.
10
Add in the wine; bring to a boil; decrease heat to low setting, cover and simmer about 1 1/2 hours or until the lamb is tender.
11
Spoon lamb mixture and 1/2 cup cooking liquid over the beans; set aside.
12
Melt 3 tablespoons butter in a saucepan over medium heat.
13
Add in the flour and whisk for about 3 minutes.
14
Graduall add in the milk, continue whisking until the mixture boils.
15
Decrease the heat to low and stir until about 5 minutes or until the sauce is thickened.
16
Add in the vinegar; stir to combine.
17
Pour sauce over the lamb.
18
In another smaller saucepan, melt 5 tablespoons butter.
19
Transfer melted butter to a small mixing bowl.
20
Add in the bread crumbs; stir to combine.
21
Distribute bread crumb mixture over the top of the casserole.
22
Bake in a 350 oven for 30 minutes or until golden brown.

1744

kcal

Calories

106

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup dried great dry northern white beans or 1 cup navy beans, rinsed and picked over, ¼ cup minced fresh parsley, ¼ cup olive oil, 2 lbs boneless lean lamb, trimmed of excess fat and cut into 1 1/2 inch cubes, and more.

Yes, Herbed Lamb and White Bean Bake falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Herbed Lamb and White Bean Bake

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