Homegrown Ontario Lamb Cassoulet

Lamb Cassoulet

This rustic dish from the South of France is a hearty meal-in-one. The flavours stew and marry underneath a deliciously crispy crust of breadcrumbs and Parmesan cheese.

A nice meal idea from our friends at the Ontario Farm Fresh Marketing Association to warm you up this winter.  Enjoy!

Lamb: Don’t let your audience be sheepish about lamb. Teach them about the different cuts and how to roast, braise and grill this fresh, mild and tender meat that is a perfect addition to the holiday meal. Your audience can also source and order delicious Ontario lamb (and many other fresh meats) right from the source from Ontario farms such as Nicholyn Farms in Phelpston and Dingo Farms in Bradford

OFFMA Banner 001

Ingredients:

5 slices of Homegrown Ontario bacon, coarsely chopped 5
3 lb Homegrown Ontario lamb shoulder, trimmed and cut into bite-sized pieces 1.5 kg
1/2 tsp each, salt and pepper 2 mL
2 cups chopped onion 500 mL
1 cup chopped celery 250 mL
1 cup chopped, peeled carrots 250 mL
4 cloves garlic, minced 4
1 tbsp fresh thyme leaves 15 mL
2 bay leaves 2
2 cups chicken broth 500 mL
1 14 oz (425 g) can diced tomatoes 1
2 tbsp tomato paste 30 mL
1/2 cup dry white wine 125 mL
1 19 oz (540 g) can white beans (navy or kidney), drained and rinsed 1
2 cups fresh breadcrumbs 500 mL
1/2 cup freshly grated Parmesan cheese 125 mL
2 tbsp olive oil 30 mL
1/4 cup fresh chopped parsley 50 mL

Directions:

Preheat oven to 250°F (180°C).

In a heavy large ovenproof pot, cook bacon over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to a large bowl. Discard all but 2 tbsp (30 mL) of drippings from pot. Increase heat to medium-high. Season lamb with salt and pepper. Working in batches, add lamb and cook until brown, about 6 minutes per batch. Using slotted spoon, transfer lamb to bowl with bacon.

Add onions, celery and carrots to same pot. Sauté until vegetables are tender, about 5 minutes. Add garlic and thyme; sauté 1 minute. Mix in bay leaves, broth, tomatoes with juices, tomato paste and wine; bring to boil.

Stir in meats from bowl and add beans. Return to boil. Cover pot and transfer to oven; bake in the centre of the oven until lamb is tender, about 1 hour. Remove bay leaves.

In a small bowl, combine breadcrumbs, Parmesan and oil. Sprinkle crumb mixture over cassoulet. Bake, uncovered, until lamb and beans are very tender and topping is golden and crisp, about 45 minutes. Garnish with parsley.

Makes 8 servings.

Nutritional Information:

Per serving: 473.6 calories, 41.4 g protein, 26.9 g carbohydrates, 5.8 g dietary fibre, 839.3 mg sodium, 22.0 g fat, 1.7 g polyunsaturated fatty acids, 7.2 g saturated fatty acids, 122.7 mg cholesterol.


Celebrate the Holidays at an Ontario Farm

With the holidays just around the corner, now is the ideal time to remind your audience about the flurry of special winter activities offered at Ontario farms. From picking the perfect Christmas tree and buying unique gift baskets to delighting in a sleigh ride and savouring fresh-baked cookies and hot chocolate, farms across the province are sure to add holiday cheer for every member of the family. Remind your audience to use OFFMA’s Find a Farm locator to help plan their festive outing and make the most of the holiday season.

Story ideas for an Ontario Winter Feast

Lamb: Don’t let your audience be sheepish about lamb. Teach them about the different cuts and how to roast, braise and grill this fresh, mild and tender meat that is a perfect addition to the holiday meal. Your audience can also source and order delicious Ontario lamb (and many other fresh meats) right from the source from Ontario farms such as Nicholyn Farms in Phelpston and Dingo Farms in Bradford.

Leeks: The subtle, earthy flavour of leeks can add depth to sauces, soups, casseroles and stir-fries. Share recipes, selection, prepping and cooking ideas for this delicious vegetable, which is an excellent source of vitamin C, iron and fibre.

OFFMA Did you know 001

Discussion

Comments are disallowed for this post.

Comments are closed.