New recipes each month, using the best of the season's produce, including quick and easy suppers and tasty desserts.
October 2010 - BRAISED LAMB FILLET WITH BUTTER BEANS & GARLIC SAUSAGE
A rustic dish from the south west of France where the famous cassoulet
comes from. The best time to do
this dish is June/July when the beans and pulses are fresh. If you are using fresh beans, reduce
the cooking time by half (that means adding the beans at the same time as all
the other ingredients). It is also
an excellent dish and even tastier towards the end of the year when the lamb
becomes mutton. This dish can be
prepared 1 day in advance. As an
alternative flageolet or coco beans can replace the butter beans.
Click on the link below to download a print-friendly copy of the recipe.
Photograph © Jean Cazals