Lamb Chops Cassoulet
Requirements
- 50 g flour, with salt and pepper to taste
- 2 lamb chops, weighing approximately 400-500 grams
- 2 tbsp vegetable oil
- 2 spicy sausages
- 1 large onion, thinly sliced
- 50 grams of smoked bacon, diced
- 2 cloves of garlic, finely chopped
- 1 large bay leaf
- 2 tbsp sun-dried tomato puree
- 125 ml dry white wine
- 125 ml chicken or lamb stock
- 1 can of rinsed and drained haricot beans
- 1 large sprig of fresh thyme
Preparation
1. Select the saute function and allow to preheat.
2. Put the flour and the spices in a suitable bowl and dust the lamb shanks with the flour until they are completely coated.
3. Add the oil and the lamb to the Crockpot Express and fry until brown on all sides, this will take 6-7 minutes to become well browned. Add the sausages if you still have room and fry them together with the lamb, if not, do this when the lamb is removed from the pressure cooker.
4. Set the roast lamb aside and put the rest of the oil in the pan. Fry the onion, bacon and garlic for a few minutes until just browned. Add the remaining ingredients and stir well. Cut the roast sausages into chunks and add them to the sauce with the lamb. Close the lid.
5. Select the Meat/stew function and set the time for 45 minutes. As soon as the appliance has finished cooking, let it cool down for 10 minutes. Carefully release any pressure left in the appliance before opening it.
6. Serve on warmed plates with some crusty bread, or alternatively use creamy mashed potatoes and green beans. Enjoy!