Quick Lamb Cassoulet

Name: Quick Lamb Cassoulet
Ingredients: 2 tbsp olive oil; 3 cloves garlic, crushed; 4 slices bacon, chopped; 4 None lamb loin chops (about 6 oz each); 2 cans (14 oz each) cannellini beans, drained; 2 cups tomato puree; 2 tbsp chopped fresh thyme; 1 None bay leaf; 1 tbsp butter; 1 cup fresh breadcrumbs

10 ingredients

4 steps

Ingredients

2 tbsp olive oil
3 cloves garlic, crushed
4 slices bacon, chopped
4 None lamb loin chops (about 6 oz each)
2 cans (14 oz each) cannellini beans, drained
2 cups tomato puree
2 tbsp chopped fresh thyme
1 None bay leaf
1 tbsp butter
1 cup fresh breadcrumbs

Directions

1

Preheat the oven to 350°F. Grease a 6-cup shallow baking dish. Heat 1 tbsp of the oil in a large skillet on medium heat. Cook the garlic and bacon for 4-5 mins. Remove and set aside.
2

Heat the remaining 1 tbsp oil in the skillet on medium-high heat. Cook the lamb chops for 3 mins each side until browned. Mix the beans with the garlic and bacon in a large bowl. Stir in the tomato puree, 1 tbsp of the thyme and the bay leaf. Season with salt and freshly ground black pepper.
3

Pour the mixture into the prepared dish. Place the browned lamb chops on top. Wipe skillet clean. Melt the butter in the skillet on medium heat. Cook the breadcrumbs for 3 mins until golden. Stir in the remaining thyme and then spoon the crumbs over the lamb chops.
4

Bake 25-30 mins until the lamb is cooked and bean mixture is heated through.