Lamb cassoulet

Cooking Time 150 minutes

Ingredients (serves 4)
* 1 tablespoon olive oil
* 8 lamb forequarter chops, trimmed
* 2 brown onions, roughly chopped
* 400g can canellini beans, drained, rinsed
* 8 garlic cloves, peeled
* 3 sprigs rosemary
* 2 tablespoons tomato paste
* 3/4 cup white wine
* 400g can peeled tomatoes
* mashed potato and steamed vegetables, to serve


Method
1. Preheat oven to 150°C. Heat oil in a large, non-stick frying pan over high heat. Cook chops, in batches, for 2 to 3 minutes each side or until just browned. Transfer to a large, ovenproof, casserole dish. Add onion, beans, garlic and rosemary to lamb.
2. Mix tomato paste, wine and tomatoes in a bowl. Pour over lamb. Season with pepper.
3. Cover tightly with foil. Bake for 2 1/2 hours or until lamb is tender. Remove foil and bake for a further 30 minutes or until sauce has reduced slightly. Serve with mashed potato and steamed vegetables.

Source
Super Food Ideas - Page 24
Recipe by Tom Connell