Lamb With Flageolet Beans Recipe

Name: Lamb With Flageolet Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 pounds boneless lamb lean, cut into chunks; 1 onion large, chopped; 2 carrots peeled and chopped; 2 celery stalks trimmed and chopped; 2 tablespoons flour; 2/3 cup white wine; 2 tablespoons butter; 2 cups lamb stock; 15 ounces flageolet beans drained and rinsed; chopped parsley to garnish; crusty bread Warm, to serve

Servings: persons

2 tablespoons olive oil
2 pounds boneless lamb lean, cut into chunks
1 onion large, chopped
2 carrots peeled and chopped
2 celery stalks trimmed and chopped
2 tablespoons flour
2/3 cup white wine
2 tablespoons butter
2 cups lamb stock
15 ounces flageolet beans drained and rinsed
chopped parsley to garnish
crusty bread Warm, to serve

1
Heat the oil in a large saucepan on high heat. Cook the lamb, in batches, for 5 mins until browned all over. Return all the lamb to the pan. Stir in the vegetables and flour.
2
Gradually stir the white wine. Add the butter. Cook, stirring, until the juices thicken. Add the lamb stock. Bring to a boil and boil for 2 mins, stirring occasionally.
3
Reduce the heat to low; cover and simmer for 20 mins until the vegetables and meat are cooked through and tender.
4
Reduce the heat; cover; simmer for 20 mins until the vegetables and meat are cooked through and tender.
5
Add the beans. Cook, covered, for 3 mins until heated through. Ladle into warm bowls. Sprinkle with parsley. Serve with warm crusty bread.

991

kcal

Calories

Fat

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 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 pounds boneless lamb lean, cut into chunks, 1 onion large, chopped, 2 carrots peeled and chopped, and more.

Yes, Lamb With Flageolet Beans 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!

Lamb With Flageolet Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions