Okay, so you have made the leg of lamb that you wanted, then you turned around and made some lamb shawarma with some of the leftovers on one night but you still seem to have a lot of lamb left and you are not sure what to do with it. You still always have shepherd’s pie as an option, but as I said yesterday, I was hoping to find something different to do with some of the land. I came across this recipe at the New You work Times Cooking website for a lamb and white bean casserole and while technically it did not use leftover lamb but uncooked lamb shanks and the meat from them, I decided to try to adapt the recipe so that I could make use of some of the leftovers. Naturally the recipe I made does not take nearly as long to cook as the one you would find from the New York Times, but I think it makes really good use of the leftover lamb and turns out a pretty simple meal in under 30 minutes. I will post the recipe that I used here, but you can always check the link for the original recipe if you want to try that one out.
Lamb and White Bean Casserole
3 tablespoons extra virgin olive oil
1 yellow onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
5 cloves garlic, peeled and crushed
3 tablespoons all-purpose flour
Salt and freshly ground black pepper
1 pound leftover lamb, cut into 1 inch pieces
1 cup dry white wine
2 cups beef stock
1 cup peeled chopped tomatoes
2 teaspoons dried herbs de Provence
6 cups cooked cannellini beans, rinsed and drained if using canned
3 sprigs fresh thyme
Heat 1 tablespoon of the olive oil in a heavy, ovenproof 5 to 6 quart casserole. Add the onions, carrots, celery and garlic, and sauté the vegetables over medium heat, stirring often, until the vegetables are tender, about 6 to 8 minutes. Increase the heat slightly, and when the vegetables begin to brown, remove them from the pot and take the pot off the heat. Preheat the oven to 350°.
Season the all-purpose flour with salt and pepper in a large bowl. Toss the lamb pieces in the flour to coat them well. Heat the remaining olive oil in the casserole pan. Add the lamb pieces, and sear them over medium-high heat, stirring until the meat is browned, about 2 to 3 minutes. Remove the meat from the pot, and add the wine. Cook, stirring, to deglaze the pot and reduce the wine, about 2 minutes. Stir in the beef stock, chopped tomatoes and herbs de Provence. Taste the sauce, and add more salt and pepper if necessary. Return all of the vegetables to the casserole pan, then add the lamb and the cannellini beans. Place the sprigs of time on top of the dish. Place the casserole in the oven and bake for approximately 20 to 25 minutes, until everything is heated through and the beans on the top begin to brown. Serve at once, or set aside in reheat before serving.
You do need to be a little bit careful when you making this because you do not want to overcook the lamb that is already cooked in the first place. I found that cooking the dish in the oven for about 20 minutes heated everything through without making the lamb too tough to eat. You got great flavor from all of the vegetables and the beans were a really nice touch to give some added protein to the dish and it really helps to fill you up. This particular casserole was really nice to have on a cold night and the broth that remains underneath the beans has excellent flavor because of the herbs that you use, and from the lamb and the vegetables themselves. Again, this is a nice use for some leftover lamb if you are looking for something different to try or it can be a great dish to serve starting from scratch, but of course you need to follow the original recipe where the lamb would have to be cooked for a longer period of time to make sure that it is cooked all the way through.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!