Lebaneasy Lamb & Beans

March 25, 2021

When you need a heart warming boost, this recipe is the ultimate comfort food that can easily be transformed into a wonderful vegetarian option or side dish by simply omitting the Lamb.

You will need:

6 Small round onions peeled and cut in half (one large diced onion can also be used)
1 Large can of Cannellini beans
1 Tin of tomatoes
2 Tablespoons of Lebaneasy Lamb
4 Cloves of Garlic Crushed
2 Veg Oxo cubes
300ml water
2lbs Cubed Lamb
2 tablespoons olive oil
* Rice to serve

Recipe:

Step 1) Add Oil & Lamb to the Dutch oven & sweat the onions until translucent & seal the lamb

Step 2) Add the Lebaneasy Lamb to toast the rub which will release the aromas.

Step 3) Add the garlic to the pan and mix in with the Onion/Lamb mixture

Step 4) Add in the remaining ingredients and stir well

Cooking:

- Dutch oven: Set indirect heat and add your favourite chunk of wood to smoke, we used apple wood. Leave the lid off for 30 mins at a temperature of 175C/347F until the Lamb reaches an internal temp of 72C/161F or until tender. Keep checking on every 15 mins or so and add a touch more water if you feel the dish is drying out. Alternatively, replace the lid and leave it to simmer away until the meat is tender.

- Oven Cooking: Place into a casserole dish and leave uncovered in the oven at 175C/347F until the Lamb reaches an internal temp of 72C/161F or until tender. Keep checking on every 15 mins or so and add a touch more water if you feel the dish is drying out. Alternatively, replace the lid and leave it to simmer away until the meat is tender.