Lamb Cassoulet Slow Cooker Recipe

Lamb Cassoulet Slow Cooker Recipe

Ingredients

• 1 cup (245 g) no-salt-added tomato sauce
• bay leaves
• ½ teaspoon minced garlic
• 1 tbsp (4 g) fresh parsley
• ½ teaspoon thyme, crushed
• 2 tbsps (28 ml) olive oil
• 225g lean lamb, cut in
• ½-inch (1.3 cm) pieces
• ¾ cup (120 g) chopped onion
• ¼ cup (60 ml) cold water
• 2 tbsps (16 g) flour

Method

1. In a slow cooker combine beans, wine, tomato sauce, bay leaves, garlic, parsley, and thyme
2. Heat oil in a saucepan over medium-high heat and cook lamb and onion until lamb is well browned on all sides; drain
3. Stir lamb and onion into bean mixture in slow cooker
4. Cover and cook on low for 5 to 6 hours
5. Turn to high
6. Heat until bubbly (do not lift cover)
7. Slowly blend the cold water into flour; stir into meat-bean mixture
8. Cover and cook until slightly thickened
9. Before serving, remove bay leaves and discard
10. Yield: 6 servings
11. Per serving: 181 g water; 274 calories (28% from fat, 29% from protein, 42% from carb)

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Full List of Lamb Recipes