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.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Heat 1 tablespoon of olive oil in a large ovenproof skillet or Dutch oven over medium-high heat.

Step 3

Season the lamb cubes with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Step 4

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.

Step 5

Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet.

Step 6

Add the chopped onion and cook, stirring frequently, until softened and translucent, about 5 minutes.

Step 7

Stir in the minced garlic and diced carrots, cooking for another 2 minutes until fragrant.

Step 8

Add the rosemary and thyme, stirring to combine.

Step 9

Pour in the crushed tomatoes and chicken or lamb stock, and stir well to deglaze the skillet, scraping any browned bits from the bottom.

Step 10

Return the seared lamb to the skillet, along with the white beans. Stir gently to combine.

Step 11

Season with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, and bring the mixture to a simmer.

Step 12

Cover the skillet with a lid or foil and transfer to the preheated oven.

Step 13

Bake for 1 hour, checking halfway to ensure the liquid hasn't reduced too much (add a splash of stock or water if needed).

Step 14

In a small bowl, combine the breadcrumbs and grated Parmesan cheese.

Step 15

After 1 hour of baking, remove the skillet from the oven and sprinkle the breadcrumb mixture evenly over the top.

Step 16

Return the dish to the oven, uncovered, and bake for an additional 15-20 minutes, until the topping is golden brown and crispy.

Step 17

Remove from the oven and let rest for 10 minutes before serving.

Step 18

Garnish with fresh parsley and serve warm.

Nutrition Facts

Serving size	2299 grams (2299.0g)

Amount per serving	% Daily Value*
Calories	3166

Total Fat 197.20g	253%
Saturated Fat 77.60g	388%
Polyunsaturated Fat 2.70g
Cholesterol 564mg	188%
Sodium 7583mg	330%
Total Carbohydrate 161.20g	59%
Dietary Fiber 34.70g	124%
Total Sugars 27.10g
Protein 186.50g	373%

Vitamin D 0IU	0%
Calcium 762mg	59%
Iron 26mg	146%
Potassium 4651mg	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.

Source of Calories

Fat: 56.1%

Protein: 23.6%

Carbs: 20.4%