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Lamb and bean bake

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


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


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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