American Lamb Shoulder Cassoulet - Featured Recipe -
Featured Recipes

American Lamb Shoulder Cassoulet

Categories: Entrees, Lamb
Step 1
1 lb • Dried white beans
Wash and soak the beans overnight.
Step 2
2 1/2 qt • Vegetable broth
1 tbsp • Salt
1 whole • Small onion
1 whole • Bay leaf
2 whole • Cloves
2 clove • Garlic • sliced
10 oz • Lean smoked bacon
2 • American Lamb sausages • optional
Rinse beans. Cook beans over low heat with salt and vegetable stock for 15 minutes.

Add onion, bay leaf, cloves, garlic, bacon and lamb sausage. Simmer until tender.

Step 3
2 lb • Boneless American Lamb shoulder • cubed
Salt to taste
Pepper to taste
2 oz • Oil or lard
2 • Onions • small diced
1/4 cup • Carrots
1/4 cup • Leeks
1/4 cup • Celery
2 clove • Garlic
1 tbsp • Tomato paste
1 sprig • Thyme
1 sprig • Marjoram
Season lamb cubes with salt and pepper. In a heavy braising pot, heat the oil and

sear the lamb cubes on all sides. Add diced vegetables and tomato paste. Add the

cooking liquid from the beans and season with thyme and marjoram. Braise until

meat is tender.
Step 4
4 cup • Fresh bread crumbs
Butter as needed
Remove bacon, sausage and whole onion from the cooked beans; discard onion.

Slice the bacon and sausage into 1/4-inch-thick slices. Add beans, bacon and sausage

to lamb cubes. Transfer the mixture to a buttered baking dish and cover with fresh

bread crumbs.

Finish baking at 350 F for about 20 minutes or until the crust is golden.


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