Lamb with Tomato and Haricot Beans

Name: Lamb with Tomato and Haricot Beans
Yield: Serves 8
Ingredients: 4 tablesp. (¼ cup) olive oil; 8 ozs (225 g) haricot beans; 8 ozs (225 g) streaky bacon, cut into ½ inch (1 cm) cubes; 2 cloves of garlic; 9 oz (275 g) carrots; 10 ozs (285 g/2 cups) sliced onions; 2 lbs (900 g) lamb, leg or shoulder; 1 tin of tomatoes or 1 lb (450 g) very ripe tomatoes (peeled); salt, freshly ground pepper and sugar; a bouquet garni made up of a sprig of thyme, several sprigs of parsley, a large sprig of rosemary; 2 tablesp. chopped parsley; 4 sticks celery

Preparation info

Serves
8

Difficulty
Medium

Appears in

Simply Delicious 2

By Darina Allen

Published 1990

About

Hearty lamb, tomato and bean casseroles are a great favourite in France.

Ingredients

4 tablesp. (¼ cup) olive oil
8 ozs (225

Main course
Gluten-free

Method

Soak the beans in plenty of cold water overnight. Next day heat the olive oil in a casserole, add the bacon and fry until crisp. Add the mashed garlic and onions, toss for a minute or two, then add the diced carrots and celery, cover and sweat for a few minutes.

Meanwhile cut the lamb into 1½ inch