LAMB AND WHITE BEANS WITH ROSEMARY
This one-skillet meal is hearty and satisfying on a cold winter night.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 45m
Number Of Ingredients 9
Steps:
- In a large skillet with a lid, heat oil over medium-high. Season lamb generously on both sides with salt and pepper. Place in skillet; cook until browned, 3 to 4 minutes per side (lamb will finish cooking in step 4). Transfer chops to a plate (keep oil in skillet); loosely cover with aluminum foil, and set aside.
- To skillet, add onion, garlic, rosemary, and red-pepper flakes; season with salt and pepper. Cook, stirring frequently, until onion has softened, 3 to 5 minutes.
- Add beans, sun-dried tomatoes, and 1/2 cup water. Bring to a boil, then reduce heat to medium-low; cook until mixture is slightly thickened and saucy, 4 to 6 minutes.
- Place chops on top of beans in skillet (adding any juices that have accumulated on plate). Cover skillet, and simmer until meat is medium-rare, 3 to 4 minutes. Serve chops with beans, and garnish with rosemary, if desired.
Nutrition Facts : Calories 670 g, Fat 49 g, Fiber 5 g, Protein 32 g
LAMB AND WHITE BEAN CASSEROLE
Make and share this Lamb and White Bean Casserole recipe from Food.com.
Provided by Laurawombat Garcia
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven 350 degree F.
- Coat lamb shanks with flour.
- Add lamb shanks to a big casserole pan coated with vegetable oil.
- Cook lamb shanks on all sides.
- Transfer shanks to bowl.
- In drippings from casserole pan, cook celery and onion over medium heat until well browned.
- Return shanks to casserole pan and add stewed tomatoes, beef beef broth, garlic, bay leaf, thyme, salt and pepper.
- Heat to boiling over high heat.
- Cover casserole pan and bake for 1 hour and 30 minutes or until lamb shanks are tender, turning meat once.
- When lamb shanks are done, skim fat from liquid. Stir in white beans; heat through.
- Sprinkle with parsley and lemon peel and serve.
LAMB AND WHITE BEAN CASSEROLE
Provided by Florence Fabricant
Categories dinner, casseroles, one pot, main course
Time 2h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon of oil in a heavy ovenproof 5- to 6-quart casserole. Add onion, carrots, celery and garlic, and saute over medium heat, stirring, until tender. Increase heat slightly, and when vegetables begin to brown, remove them from pot and take pot off heat.
- Preheat oven to 350 degrees.
- Season the flour with salt and pepper in a bowl. Toss lamb in flour to coat.
- Heat remaining oil in casserole. Add lamb, and sear over medium-high heat, stirring and turning until meat is browned. Remove meat from pot, and add wine. Cook, stirring, to deglaze pot and reduce wine. Stir in the stock, tomatoes and herbes de Provence. Taste sauce, and add more salt and pepper if necessary.
- Return vegetables to casserole, then add lamb and beans. Place thyme on top. Cover casserole, and place in oven for 1 hour. Increase heat to 375 degrees, uncover casserole and bake 20 minutes longer. Serve at once, or set aside and reheat before serving.
Nutrition Facts : @context http, Calories 778, UnsaturatedFat 18 grams, Carbohydrate 58 grams, Fat 33 grams, Fiber 14 grams, Protein 56 grams, SaturatedFat 13 grams, Sodium 1451 milligrams, Sugar 4 grams
BRAISED LAMB SHANKS WITH WHITE BEANS
Steps:
- Make lamb shanks:
- Pat lamb shanks dry and season with salt and pepper. In an 8-quart heavy flameproof casserole heat oil over moderately high heat until hot but not smoking and brown lamb shanks well in batches, transferring to a plate as browned. To casserole add onion, carrot, celery, and garlic and sauté until onion is softened. Add wine and simmer mixture, stirring occasionally, until liquid is reduced to about 3 cups. Return lamb shanks to casserole and stir in broth, tomato paste, and thyme. Bring liquid to a boil and simmer, covered, stirring and turning lamb shanks occasionally, 1 1/2 hours. Simmer mixture, uncovered, stirring occasionally, 1 hour more, or until lamb shanks are tender.
- Make the gremolata while lamb is cooking:
- In a small bowl stir together gremolata ingredients.
- Make beans while lamb is cooking:
- In a saucepan heat oil over moderately high heat until hot but not smoking and cook onions, carrots, celery, and garlic, stirring, 2 or 3 minutes, or until softened. Add beans, 2 cups broth, butter, and bay leaf and cook over moderate heat, stirring occasionally and adding enough remaining broth to keep beans moist and to reach a creamy consistency, about 30 minutes. Discard bay leaf and add half of gremolata and salt and pepper to taste.
- Transfer lamb shanks to a plate and keep warm, covered with foil. Strain braising liquid through a sieve into a saucepan, discarding solids, and stir in butter and tarragon. Boil sauce, stirring occasionally, until thickened slightly. Strain sauce through sieve into a bowl and season with salt and freshly ground black pepper.
- Sprinkle lamb shanks with remaining gremolata and serve with beans and sauce.
BRETON BRAISED LAMB & HARICOT BEANS
Our warming braised lamb and bean stew uses storecupboard ingredients to create a hearty family-sized dinner. This easy recipe is perfect for cold nights
Provided by Diana Henry
Categories Dinner, Main course, Supper
Time 3h5m
Number Of Ingredients 13
Steps:
- Put the beans in a saucepan and cover with water. Add the quartered onion, the halved carrot and halved celery, the bay leaves, parsley stalks and peppercorns. Bring to the boil, reduce the heat and simmer for 30-40 mins until the beans are soft. Drain well and reserve the cooking liquid, discarding the onion, carrot and celery.
- While the beans are cooking, heat half the olive oil in a heavy-based flameproof casserole. Brown the lamb in batches over a high heat. As each batch is cooked, remove it and set aside on a plate. Reduce the heat, add the chopped onion to the pan with the diced celery and carrot and cook until well coloured. Add the garlic and cook for another couple of mins.
- Return the lamb to the pan and add all the remaining ingredients, except the beans. Bring to the boil, reduce the heat to very low and cover, then cook for 2 hrs. Add the beans 45 mins before the end of cooking time. Stir the lamb round every so often. If the lamb looks dry, add some of the bean cooking liquid.
- Remove the lid for the last 30 mins of cooking time, and season. This helps the cooking liquid to reduce. You should end up with a thick stew of tender lamb and soft beans. Scatter over the parsley and serve.
Nutrition Facts : Calories 621 calories, Fat 36 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 9 grams sugar, Fiber 13 grams fiber, Protein 39 grams protein, Sodium 0.4 milligram of sodium
BRAISED LAMB SHANKS WITH WHITE BEANS
Provided by Moira Hodgson
Categories dinner, main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make small incisions in the lamb shanks and stud them with the slivers of garlic. Sprinkle the lamb with the rosemary. Coat the shanks with two tablespoons of the olive oil, cover, and marinate overnight in the refrigerator. Soak the beans overnight in cold water to cover.
- Rinse the beans, put them in a large saucepan and cover them with fresh water. Add an onion, chopped, the herb bouquet, and salt and pepper. Simmer for about an hour, or until the beans are tender.
- Heat remaining olive oil in a large pan and brown the lamb shanks on all sides. Remove the shanks and pour off the fat.
- Chop the remaining onions and add them to the pan. Cook gently until the onions are soft. Add the carrots, wine, lamb shanks and stock. Bring to a boil, lower the heat and simmer for an hour.
- Preheat oven to 350 degrees.
- Drain beans, reserving cooking liquid. In a large casserole, put a layer of beans, a layer of salt pork, the vegetables and the juice from the shanks and then the shanks. Add remaining beans and juices. If the stew is too dry, add some of the liquid from the beans. Bake one hour.
- Sprinkle with bread crumbs and butter and bake, uncovered, for 30 minutes longer. Sprinkle with the parsley and serve.
LAMB AND WHITE BEAN CHILI
Here is a meaty, rich, lightly spiced mix with all the heartiness of my usual chili variations, but graced with an unusual, mineral flavor from the lamb and sweetness from the white beans.
Provided by Melissa Clark
Categories dinner, soups and stews, main course
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a soup pot over medium-high heat. Add the lamb and cook, breaking up with a fork, until well browned, 5 minutes. Season with 1/2 teaspoon each of salt and pepper. Transfer meat to a paper towel-lined plate.
- Add the onion and poblano peppers. Cook until the vegetables are softened, 5 to 7 minutes. Finely chop 2 tablespoons of the cilantro stems and add to the pot. Stir in the garlic and jalapeño and cook 2 minutes. Add the chile powder, coriander and cumin, and cook 1 minute. Stir in the tomato paste and cook until it begins to turn brown.
- Return the lamb to the pot. Stir in 4 cups water, the beans and 1/4 teaspoon salt. Simmer over medium-low heat for 45 minutes; add more water if the chili becomes too thick. Taste and adjust seasonings if necessary. Ladle into bowls, and top with a dollop of yogurt and a squeeze of lime. Garnish with chopped cilantro leaves.
Nutrition Facts : @context http, Calories 436, UnsaturatedFat 13 grams, Carbohydrate 34 grams, Fat 24 grams, Fiber 13 grams, Protein 23 grams, SaturatedFat 9 grams, Sodium 556 milligrams, Sugar 3 grams
SPANISH-STYLE SLOW-COOKED LAMB SHOULDER & BEANS
Do something different for a Sunday roast with this Spanish-style slow-cooked lamb and beans. It's so much more than the traditional meat and two veg
Provided by Tom Kerridge
Categories Dinner, Lunch, Main course
Time 4h5m
Yield Serves 8-10
Number Of Ingredients 14
Steps:
- To make the spice mix, combine all of the ingredients together with a large pinch of salt. Slash the lamb shoulder all over with a sharp knife and rub in. If you have the time, marinate for up to 24 hrs, but this is not essential.
- Heat the oven to 150C/130C fan/gas 2. Heat the oil in a large flameproof casserole dish or roasting tin over a medium-high heat, add the onions, carrots and garlic and sizzle for 5 mins until the onions and carrots are softened. Pour over the stock, then bring to the boil. Nestle the lamb in the pan and cover, then transfer to the oven and roast for 2 hrs.
- Uncover and transfer the lamb to a plate using tongs. Stir the beans, peppers and olives through the stock in the pan, sit the lamb back on top and return to the oven, uncovered, for 1 hr 30 mins until the lamb is cooked through. Transfer the lamb to a board and shred using two forks. Stir the parsley through the braised beans before serving.
Nutrition Facts : Calories 597 calories, Fat 40 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 40 grams protein, Sodium 1 milligram of sodium
HERBED LAMB AND WHITE BEAN BAKE
This casserole is a labor of love, which means it takes me all day to make. A hearty and rustic casserole. Perfect for cooler fall weather. Soak beans overnight.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Put the beans in a big pot; add water to cover by 3 inches; soak overnight.
- Drain beans, add more water to cover; bring to a boil; lower heat, cover and simmer for about 1 hour OR until the beans are tender.
- Drain the beans; rinse with cold water; drain again.
- Transfer beans to a large mixing bowl.
- Add in the parsley; toss to combine.
- Spread beans evenly over the bottom of a greased 2 1/2 quart casserole dish; set aside.
- Heat the oil over medium heat in a large pot.
- Add in the lamb, onion, celery, carrot, garlic, and herbs; season with salt and pepper.
- Stir/saute for 8 minutes or until the lamb is lightly browned.
- Add in the wine; bring to a boil; decrease heat to low setting, cover and simmer about 1 1/2 hours or until the lamb is tender.
- Spoon lamb mixture and 1/2 cup cooking liquid over the beans; set aside.
- Melt 3 tablespoons butter in a saucepan over medium heat.
- Add in the flour and whisk for about 3 minutes.
- Graduall add in the milk, continue whisking until the mixture boils.
- Decrease the heat to low and stir until about 5 minutes or until the sauce is thickened.
- Add in the vinegar; stir to combine.
- Pour sauce over the lamb.
- In another smaller saucepan, melt 5 tablespoons butter.
- Transfer melted butter to a small mixing bowl.
- Add in the bread crumbs; stir to combine.
- Distribute bread crumb mixture over the top of the casserole.
- Bake in a 350° oven for 30 minutes or until golden brown.
Nutrition Facts : Calories 925, Fat 59.9, SaturatedFat 26.4, Cholesterol 198.8, Sodium 346.1, Carbohydrate 38.8, Fiber 6.5, Sugar 3.4, Protein 49.9
More about "lamb and white bean casserole recipes"
LAMB SHANK CASSOULET - SAVOR THE BEST
From savorthebest.com
LAMB AND WHITE BEAN CASSEROLE RECIPE | AUSTRALIAN …
From australianlamb.com.au
TUSCAN LAMB SHANKS WITH WHITE BEANS RECIPE | EPICURIOUS
From epicurious.com
LAMB AND BEAN ONE POT CASSEROLE - FUSS FREE FLAVOURS
From fussfreeflavours.com
SLOW-COOKED LAMB AND WHITE BEAN STEW RECIPE - WAITROSE
From waitrose.com
LAMB AND LIMA BEAN CASSEROLE RECIPE - RECIPETIPS.COM
From recipetips.com
LAMB AND BEAN CASSEROLE | FRENCH RECIPES | GOODTO
From goodto.com
HARISSA SPICED LAMB WITH CANNELLINI BEANS RECIPE - BBC FOOD
From bbc.co.uk
WHITE BEAN CASSEROLE - I HEART VEGETABLES
From iheartvegetables.com
LAMB AND WHITE BEAN CASSEROLE | EMERILS.COM
From emerils.com
15 BEST ARTICHOKE RECIPES - HOW TO COOK ARTICHOKES
From thepioneerwoman.com
SLOW COOKER LAMB STEW - EASY CROCKPOT LAMB STEW RECIPE
From runningtothekitchen.com
GRILLED LAMB STEAKS, WHITE BEAN CASSEROLE AND SALSA …
From theseasonedchef.com
LAMB & BEAN CASSEROLE RECIPE | COLES
From coles.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #preparation #casseroles #main-dish #lamb-sheep #oven #dietary #one-dish-meal #meat #equipment #4-hours-or-less
You'll also love