Lamb Cassoulet
1 T oil
8 lamb chops
2 onions, roughly chopped
400g can cannellini beans, drained, rinsed
8 cloves garlic
3 sprigs rosemary
2 T tomato paste
¾ C white wine
400g can tomatoes
Pepper
8 lamb chops
2 onions, roughly chopped
400g can cannellini beans, drained, rinsed
8 cloves garlic
3 sprigs rosemary
2 T tomato paste
¾ C white wine
400g can tomatoes
Pepper
Preheat oven 150°C. Heat oil, cook chops in batches 2-3 mins each side, until just browned. Transfer to large casserole dish. Add onions, beans, garlic, rosemary to dish. Mix together tomato paste, wine, tomatoes and pour over. Add pepper. Cover tightly with foil, bake 2 ½ hours until lamb tender. Remove foil and bake further 30 mins until sauce reduced slightly.
Serve with mashed potatoes and vegetables.