Lamb and bean bake

Recipe from: 1/4/1996 12:00:00 AM
Ingredients 11
Servings 4
Time

Ingredients

  • 1
    stalk celery, chopped
  • 1
    medium-sized carrot, chopped
  • 1
    medium-sized onion, finely chopped
  • 1
    clove garlic, crushed
  • 15
    ml
    olive oil
  • 425
    g
    haricot or butter beans
  • 5
    ml
    mixed herbs
  • 400
    g
    cooked leg of lamb, cubed
  • salt and black pepper to taste
  • handful parsley, chopped
  • 30
    ml
    Parmesan cheese
 

Method

 
Sauté the chopped vegetables and garlic in olive oil and simmer for about 10 minutes. Add the beans and their sauce, mixed herbs and lamb cubes. Simmer slowly until the dish is warmed through. Add a little chicken stock if the dish becomes too dry and season to taste with salt and black pepper. Sprinkle with parsley and spoon into an ovenproof dish. Sprinkle with Parmesan cheese and heat under the oven grill until the cheese just turns brown. Serve with a green salad. Serves 3-4.
 

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