Wednesday, May 22, 2013

Lamb and chorizo cassoulet

Serve this with something green!  And with a roll.  Even though you'll get more than enough starch from the beans, you'll definitely want something with which to sop up any sauce left on your plate or in your bowl.  We put it in a bowl and treat it like a really really thick stew.

Lamb and Chorizo Cassoulet

Olive oil
8 oz lamb
4 oz chorizo
Onion, chopped
1 clove of garlic, minced
1 c dry white wine
8 oz tomato sauce
2 bay leaves
2 t fresh thyme leaves
3 cans (15 oz) white beans (like great northern or small white)

Turn on the oven to 300 and set rack on lowest level.  Cut the lamb into cubes and the chorizo into thin diagonal slices.  Brown in a Dutch oven in olive oil.  Remove meat and set aside.

Saute the onions and garlic until barely tender.  Add the wine and scrape up browned bits.  Stir in the tomato sauce, herbs, and white beans.  Return the meat to the pot, nestling it part way into the bean mixture.  Cover with foil and the lid and place in the oven for 1 1/2 hours.

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