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Cegin Home
Veggie and vegan
Meat feast
By Colleen Ramsey
Lamb cassoulet
By
Shane James
Easy
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
Cut the sprouts, red pepper, olives + rosemary and scatter inside the lamb.
Roll up tightly and tie with cord.
Place the lentils, beans, dates, tomatoes, stock, onions + spices in a baking tin and mix together.
Cut up the asparagus + spring onions into pieces about 5cm and mix in.
Place a cooling rack over the tin beside the lamb's chest.
Set in oven, 120 ° c | 100 ° c fan | Gas 1 for about 6 - 6½ hours.
Sprinkle with watercress and mint yogurt.
Recipe by Shane James, originally featured on Prynhawn Da.