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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Herbed Lamb and White Bean Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions