Name: Lamb cassoulet
Cook time: 120 min
Total time: 120 min
Yield: 4
Ingredients: 1 cup (200g) dried white beans; 150 gram piece streaky bacon, rind removed, diced into 1cm pieces; 500 gram thin lamb sausages, sliced thickly; 1 brown onion (150g), chopped finely; 2 trimmed celery stalks (200g), chopped finely; 2 clove garlic, crushed; 1 sprig fresh rosemary; 2 bay leaves; 425 gram can crushed tomatoes; 1 1/2 cup (375ml) chicken stock; 2 cup (140g) stale breadcrumbs; 1/3 cup coarsely chopped fresh flat-leaf parsley

Lamb cassoulet

A rich, slowcooked French casserole with lamb, white beans, streaky bacon and crushed tomatoes.

Ingredients

1 cup (200g) dried white beans

150 gram piece streaky bacon, rind removed, diced into 1cm pieces

500 gram thin lamb sausages, sliced thickly

1 brown onion (150g), chopped finely

2 trimmed celery stalks (200g), chopped finely

2 clove garlic, crushed

1 sprig fresh rosemary

2 bay leaves

425 gram can crushed tomatoes

1 1/2 cup (375ml) chicken stock

2 cup (140g) stale breadcrumbs

1/3 cup coarsely chopped fresh flat-leaf parsley

Method

1.Place beans in large bowl, cover with water; soak overnight, drain. Rinse under cold water; drain. Place beans in medium saucepan covered with boiling water; bring to the boil. Reduce heat; simmer, covered, about 15 minutes or until beans are just tender. Drain.

2.Preheat oven to 160ºC/140ºC fan-forced.

3.Cook bacon in large flameproof casserole dish over high heat, pressing down with back of spoon, until browned all over; remove from dish. Cook sausage in same dish until browned all over; remove from dish.

4.Cook onion, celery and garlic in same dish, stirring, about 5 minutes or until soft. Add rosemary, bay leaves, undrained tomatoes, stock, beans, bacon and sausage; bring to the boil. Cover; cook in oven 30 minutes. Sprinkle with combined breadcrumbs and parsley, return to oven; cook, covered, for 30 minutes. Uncover; cook about 10 minutes or until top browns lightly.

5.Serve cassoulet with green salad, if desired.

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