S4C
Menu

Navigation

Cegin S4C

  • Shane James

    calendar Wednesday, 27 April 2022

  • Lamb cassoulet

    Ingredients

    For the lamb:

    • 1 lamb breast
    • 100g red pepper
    • 50g anchovies
    • 2 rosemary sprigs
    • 1 tsp garlic powder
    • 50 black olives

    For the cassoulet

    • 1 tin of lentils
    • 1 tin kidney beans
    • 500g tomato passata
    • 1 handful of asparagus
    • 1 handful of spring onions
    • 1 white bean tin
    • 500ml chicken stock
    • 1 tsp cinnamon
    • 1 tsp cumin
    • 1 tsp smoked paprika
    • 2 red onions
    • 100g dates

    Method

    1. Cut the sprouts, red pepper, olives + rosemary and scatter inside the lamb.
    2. Roll up tightly and tie with cord.
    3. Place the lentils, beans, dates, tomatoes, stock, onions + spices in a baking tin and mix together.
    4. Cut up the asparagus + spring onions into pieces about 5cm and mix in.
    5. Place a cooling rack over the tin beside the lamb's chest.
    6. Set in oven, 120 ° c | 100 ° c fan | Gas 1 for about 6 - 6½ hours.
    7. Sprinkle with watercress and mint yogurt.

    Recipe by Shane James, originally featured on Prynhawn Da.

      Share recipe
      close button

      Share the recipe via:

      Copy link

      copy icon
      How to cook
      Copy
      Copied
    Can’t find what you’re looking for?