Mediterranean White Bean and Lamb Cassoulet
A lighter take using lean lamb loin, rosemary, and extra virgin olive oil.
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Ingredients
- 1 1/2 pounds lean lamb loin, cubed into 1-inch pieces
- 4 tablespoons extra virgin olive oil
- 2 cups cannellini or great northern beans, soaked overnight
- 1 large yellow onion, finely diced
- 4 cloves garlic cloves, minced
- 2 tablespoons fresh rosemary, finely chopped
- 4 cups low-sodium chicken or vegetable broth
- 1/2 cup dry white wine (Assyrtiko or Pinot Grigio)
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tablespoon fresh lemon juice
- 1/4 cup feta cheese crumbles for garnish(optional)
- 1 teaspoon sea salt and cracked black pepper
Instructions
- 1
Preheat your oven to 325°F (165°C) and pat the lamb loin cubes dry with paper towels, seasoning them generously with salt and pepper.
- 2
In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat and sear the lamb until browned on all sides, then remove and set aside.
- 3
Reduce heat to medium, add the remaining olive oil, and sauté the onions and garlic until translucent and fragrant, about 5 minutes.
- 4
Deglaze the pot with the white wine, scraping the bottom to release the browned bits, and simmer until the liquid is reduced by half.
- 5
Stir in the soaked beans, chopped rosemary, diced tomatoes, and broth, then return the lamb and any accumulated juices to the pot.
- 6
Bring the mixture to a gentle simmer on the stovetop, then cover with a tight-fitting lid and transfer to the oven.
- 7
Bake for 90 minutes to 2 hours, or until the beans are creamy and the lamb is fork-tender, checking occasionally to ensure there is enough liquid.
- 8
Stir in the lemon juice before serving, and garnish with a drizzle of olive oil and optional feta cheese.
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