Casseroles > Leftovers > Lamb Cassoulet >
Lamb Cassoulet
1/4 C (2 oz.) salt pork, diced
1/4 C onion, chopped fine
1 garlic clove, peeled & minced
1-1/2 C dried lentils
3 C chicken bouillon
3 C (24 oz.) canned tomatoes with juice
1 TBS parsley, chopped
2 C leftover cooked lamb, cubed
In a skillet, sauté salt pork, onion and garlic until pork becomes crisp, stirring occasionally. Add dried lentils, chicken bouillon, canned tomatoes with juice and chopped parsley. Bring mixture to a boil. Reduce heat; cover and simmer for about two hours, stirring occasionally. Add lamb at the end of the two hours. Pour entire mixture into a casserole dish. Bake at 350-degrees F for about twenty minutes. Recipe makes about six servings.
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