Herbed Lamb and White Bean Bake
Elevate your dinner table with this comforting Herbed Lamb and White Bean Bake, a rustic and satisfying one-pot meal perfect for cozy evenings. Tender, slow-cooked lamb shoulder melds beautifully with creamy white beans, aromatic rosemary, thyme, and a rich tomato-based sauce. Topped with a golden, crispy Parmesan breadcrumb crust, this baked delicacy is destined to impress. With a preparation time of just 20 minutes, the oven does most of the work, infusing the dish with deep, hearty flavors. Serve this savory casserole with a side of crusty bread or a fresh green salad, and garnish with a sprinkle of parsley for a dish that's as vibrant as it is delicious. Perfect for both weeknight dinners and special occasions, this recipe is a true celebration of rustic, oven-baked comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds lamb shoulder, cut into 1-inch cubes
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 large yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 medium carrots, peeled and diced
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 1 cup crushed tomatoes
- 2 cups chicken or lamb stock
- 2 cups white beans, drained and rinsed (e.g., cannellini or great northern beans)
- 0.5 cup breadcrumbs
- 0.25 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat 1 tablespoon of olive oil in a large ovenproof skillet or Dutch oven over medium-high heat.
Season the lamb cubes with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Sear the lamb cubes in the hot skillet, in batches if necessary, until browned on all sides, about 6-8 minutes. Remove the lamb and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet.
Add the chopped onion and cook, stirring frequently, until softened and translucent, about 5 minutes.
Stir in the minced garlic and diced carrots, cooking for another 2 minutes until fragrant.
Add the rosemary and thyme, stirring to combine.
Pour in the crushed tomatoes and chicken or lamb stock, and stir well to deglaze the skillet, scraping any browned bits from the bottom.
Return the seared lamb to the skillet, along with the white beans. Stir gently to combine.
Season with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, and bring the mixture to a simmer.
Cover the skillet with a lid or foil and transfer to the preheated oven.
Bake for 1 hour, checking halfway to ensure the liquid hasn't reduced too much (add a splash of stock or water if needed).
In a small bowl, combine the breadcrumbs and grated Parmesan cheese.
After 1 hour of baking, remove the skillet from the oven and sprinkle the breadcrumb mixture evenly over the top.
Return the dish to the oven, uncovered, and bake for an additional 15-20 minutes, until the topping is golden brown and crispy.
Remove from the oven and let rest for 10 minutes before serving.
Garnish with fresh parsley and serve warm.
Nutrition Facts
Calories |
3166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.2 g | 253% | |
| Saturated Fat | 77.6 g | 388% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 7583 mg | 330% | |
| Total Carbohydrate | 161.2 g | 59% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 27.1 g | ||
| Protein | 186.5 g | 373% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 762 mg | 59% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 4651 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
