Recipe - Lamb Stew Cassoulet-Style

2 tablespoon Olive oil
2 pound Lamb, cubed
2 Whole yellow onions, chopped
8 Cloves garlic, minced
2 cup Vegetable broth or water
4 cup White beans, cooked
2 Whole carrots, peeled, cut
into 1" pieces
One half teaspoon Fresh rosemary
1 Whole bay leaf
Salt and pepper, to taste
1 cup Bread crumbs, minced fine

Warm oil in heavy soup pot over mediumhigh heat. Add lamb in batches and
brown well on all sides about 5 minutes. Transfer to a dish and set
aside.

Add onions and garlic to the pot saute until browned 34 minutes. Add
stock or water and bring to a simmer. Add reserved lamb, beans, carrots,
rosemary and bay leaf. Cover and simmer gently until meat is tender when
pierced with a fork about 1 hour.

Discard bay leaf, season to taste with salt and pepper.

Spoon into four 2 One half cup bowl. Top with bread crumbs and bake in a 350
oven 510 minutes until golden.
Recipe by: Williams Sonoma Adapted from "Stews"

Posted to TNT Prodigy's Recipe Exchange Newsletter, by Sharon
jouet@mindspring.com on Tue, 14 Jan 1997.