Lamb Cassoulet Recipe

Name: Lamb Cassoulet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 tablespoon olive oil; 8 lamb cutlets; 2 garlic cloves, finely chopped; 400 g chopped fresh tomatoes; 1 teaspoon dried herbes de provence; 1 teaspoon brown sugar; 1 tablespoon red wine vinegar; 150 ml lamb stock; 2 (400 g) cans cannellini beans, drained; 75 g fresh white breadcrumbs; salt & freshly ground black pepper

Servings: persons

1 tablespoon olive oil
8 lamb cutlets
2 garlic cloves, finely chopped
400 g chopped fresh tomatoes
1 teaspoon dried herbes de provence
1 teaspoon brown sugar
1 tablespoon red wine vinegar
150 ml lamb stock
2 (400 g) cans cannellini beans, drained
75 g fresh white breadcrumbs
salt & freshly ground black pepper

1
Preheat the oven to 180 degrees centigrade. Heat the oil in a large frying pan and quickly brown the lamb cutlets for 2 minutes on each side. Remove from the pan and transfer to a 2 litre casserole dish.
2
Add the onion and garlic to the pan and cook for 3-4 minutes until softened and golden. Add the the tomatoes, herbs, sugar, vinegar and lamb stock and simmer together for 2-3 minutes. Add salt and pepper to taste.
3
Empty the beans over the lamb cutlets then roughly stir in the tomato mixture. Sprinkle the breadcrumbs on top of the casserole in an even layer, cover and bake for 30 minutes. Remove the cover and cook for a further 30 minutes until bubbling and golden brown on top.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: 1 tablespoon olive oil, 8 lamb cutlets, 2 garlic cloves, finely chopped, 400 g chopped fresh tomatoes, and more.

Yes, Lamb Cassoulet 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.

Lamb Cassoulet

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