Ingredients1 h 50 m servings 683 cals
- Tie the sprigs of parsley and thyme together with the bay leaves or place them in a cheesecloth and tie closed, because you will want to easily remove the herbs later. Place the herb bundle, lamb, ham, onion, tomato, garlic and stock in a large saucepan over medium-high heat.
- Bring to a boil, reduce heat to low and simmer for about 1 hour. Stir in the beans and sausage and continue to simmer for about 15 minutes, or more if you want a thicker consistency.
Per Serving: 683 calories; 34.3 g fat; 38.5 g carbohydrates; 52.7 g protein; 166 mg cholesterol; 1540 mg sodium. Full nutrition
ReviewsRead all reviews 5
This recipe is the best. I have made it several times with rave reviews from the whole family (including 8 and 13 year olds). It takes a little time to chop the meats up but once it starts to ...
This is an all time favorite! More a stew than a casserole but so good great for a fall houseboat trip in BC. Our new comfort food of choice. A little work, I followed the recipe exactly but ...
I needed a recipe for leftover roasted lamb, and this did the trick. I substituted pancetta for the ham and used only one can of beans. It seemed a little salty and it was soupy, so I served it ...