Recipe - Lamb With Beans French Style

1 tablespoon Olive oil
1 Onion; chopped
2 Garlic cloves; chopped
15 ounce Canned tomatoes; chopped
4 cup Beans; haricot verts, well
drained
2 cup Spoon Lamb Master Recipe;
cut in 1/2" cubes
1 cup Lamb stock from Master
Recipe
Salt and pepper; to taste
Chopped parsley

THIS IS A LEFTOVER RECIPE TO BE USED WITH THE SPOON LAMB MASTER RECIPE

Preheat oven to 350F. In heavy casserole, heat oil and saute onion and
garlic until softened and golden, 67 minutes.

Add tomatoes with their juice, beans (these can be canned), lamb and stock.
Season to taste with salt and pepper.

Cover and bake for 30 minutes. Garnish with chopped parsley.

NOTES : Serve with brussels sprouts; steamed, then sauteed in butter and
olive. Sprinkle with gremolata (a mixture of minced garlic, lemon zest and
finely chopped parsley).
Recipe by: SF Chronicle; Oct. 25, 1995 WEEKEND COOK

Posted to MCRecipe Digest V1 #981 by Judi Moseley judi@moseleygroup.com
on Jan 4, 1998