Tuesday, May 1 2012, 11:37 AM MDT
Morgan Valley Lamb T-Bone With Cassoulet
As aired on April 11, 2012
Recipe courtesy of La Caille
16 oz canned white beans such as Great Northern or cannellini (2 2/3 cups)
2 sprigs fresh parsley
1 bay leaf
2 whole cloves
1/2 teaspoon cracked black peppercorns
5 sprigs fresh thyme
1 slice bacon, cut into 1/2-inch-thick slices
1 qt water
1/2 yellow onion, chopped
2 celery stalks
1 carrot, diced into 1/2-inch pieces
2 tablespoons finely chopped garlic plus 2 cloves, halved
2 tablespoons olive oil
1 tablespoon salt
3/4 teaspoon black pepper
4 oz fully cooked garlic pork sausage casing removed
4-5 fresh Lamb T-bones (chicken or other protein can be substituted for Lamb)
-Drain beans and rinse with cold water. Brown the sliced bacon and sausage in a large sauté pan.
-Add bay leaf, cloves, peppercorns, and 2 sprigs thyme, onions, carrot, and chopped garlic -simmer, uncovered, stirring occasionally for about 4 to 5 minutes. Transfer product to a medium size saucepot.
-Add the beans and simmer for 20 min or until the liquid has reduced by half.
-Season with salt and pepper to taste.
-Spread bean and pork mixture in roasting pan (with garlic halves), into a oven ready dish and bake in a preheated oven at 375°F.
-Bake, uncovered, 30 minutes.
-While Cassoulet bakes, heat remaining tablespoon oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking. Season and brown the Lamb t-bones for 3-4 min per side. Remove from heat.
-Nestle Lamb into and on top Cassoulet dish and bake, uncovered, 15 minutes more.
-Let stand 10 minutes. Remove Lamb for service.
-Gently stir beans, mashing some with back of spoon, to thicken paste before serving.
-Place along side of Lamb t-bone.
(Copyright 2012 Sinclair Broadcasting Group)