Morgan Valley Lamb T- Bone with Cassoulet (04.20.12)

Posted at 10:09 AM, Apr 20, 2012
and last updated 2012-04-20 12:23:57-04

by Brandon Howard, La Caille
For cassoulet

  • 16 oz canned white beans such as Great Northern or cannellini (2 2/3 cups)
  • 2 sprigs fresh parsley
  • 1 bay leaf
  • 2 whole cloves
  • 1/2 teaspoon cracked black peppercorns
  • 5 sprigs fresh thyme
  • 1 slice bacon, cut into 1/2-inch-thick slices
  • 1 qt water
  • 1/2 yellow onion, chopped
  • 2 celery stalks
  • 1 carrot, diced into 1/2-inch pieces
  • 2 tablespoons finely chopped garlic plus 2 cloves, halved
  • 2 tablespoons olive oil
  • 1 tablespoon salt
  • 3/4 teaspoon black pepper
  • 4 oz fully cooked garlic pork sausage casing removed
  • 4-5 fresh Lamb T-bones  (chicken or other protein can be substituted for Lamb)

Make Cassoulet:

Drain beans and rinse with cold water. Brown the sliced bacon and sausage in a large sauté pan.

Add bay leaf, cloves, peppercorns, and 2 sprigs thyme, onions, carrot, and chopped garlic -simmer, uncovered, stirring occasionally for about 4 to 5 minutes. Transfer product to a medium size saucepot.
Add the beans and simmer for 20 min or until the liquid has reduced by half.
Season with salt and pepper to taste.

Spread bean and pork mixture in roasting pan (with garlic halves), into a oven ready dish and bake in a preheated oven at 375°F.
Bake, uncovered, 30 minutes.

While Cassoulet bakes, heat remaining tablespoon oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking. Season and brown the Lamb t-bones for 3-4 min per side. Remove from heat.

Nestle Lamb into and on top Cassoulet dish and bake, uncovered, 15 minutes more.
Let stand 10 minutes.  Remove Lamb for service.

Gently stir beans, mashing some with back of spoon, to thicken paste before serving. Place along side of Lamb t-bone.