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Lamb and White Bean Casserole Recipe

Lamb and White Bean Casserole

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (8)

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Average Rating:

Total Reviews: 8

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  • on September 18, 2007

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    There were a few things I had to change with this recipe. I could not find lamb stew meat so I had to use a lamb steak type and cut it into cubes. I also used olive oil instead of pork fat and thyme from spices instead of fresh sprigs. It still came out really good. I would definitely make this again! A++

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  • on March 02, 2007

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    excellent! skipped the last step, and it was a delicious stew. will definitely be making this again. perfect for a chilly fall or winter day.

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  • on January 23, 2007

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    I have been looking for a lamb receipe and thought this sounded great which it was. Time consuming prep but well worth it. I had the butcher cut up stew meat from a leg of lamb and then cut bone in half, which I added while cooking. Also doubled the amount of garlic. Turned out great. Thank you!

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  • on July 05, 2006

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    Excellent! I wanted to eat the whole dish in one sitting. I'm single so I froze it in individual portions before I baked it. It was just as good after freezing.

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  • on June 20, 2006

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    I made the mistake of adding too much water so the sauce never developed properly. I asked a professional chef who cautioned me to use less water because the vegetable excude water as well. Less water is defitely better and cooking time is less too. Result is that the sauce reduces slowly and surely as it should. Hope this helps.

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  • on April 23, 2006

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    easy, freezes well, very tasty

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  • on May 11, 2005

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    could be good if it was 1/2 teaspoon of salt, not 2 teaspoons of salt. couldn't taste what should have been very good. AS is, I felt like I was at a salt lick. Just ignore the 2 peaspoons of salt unless that's what you like and then I think it would be very good.

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  • on April 25, 2005

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    i eat this alot, because i dont eat pork, it is nice to see new recipes for lamb, thank you sooooooooo much.

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