Lamb and Bean Casserole

lamb and bean casserole

Lamb and Bean Casserole

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Servings: 4
Calories: 483


  • 1 1/2 lb lean lamb cubed
  • 1 oz seasoned flour
  • 1 oz butter
  • 4 to matoes skinned and quartered
  • 2 onions halved and sliced
  • 7 floz vegetable stock
  • 2 bay leaves
  • sprig thyme chopped OR 1 tsp dried thyme
  • 1 lb tin baked beans


  • Toss lamb in seasoned flour. Melt butter in a flameproof casserole and fry lamb until brown on all sides.
  • Add tomatoes and onions and cook for 1 - 2 mins. Add stock, bay leaves and thyme and bring to boil, stirring.
  • Cover and simmer for 1 hour, or until lamb is tender.
  • Gently stir in baked beans and cook for 3 - 4 mins to heat through. Serve.
  • To reduce the fat in this dish, skim the top of the casserole before adding the baked beans. An easy way to do this is to lay kitchen paper on the top until it has absorbed the fat.
Calories: 483 kcal
Carbohydrates: 38 g
Protein: 44 g
Fat: 18g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 135 mg
Sodium: 1178 mg
Potassium: 1194 mg
Fiber: 9 g
Sugar: 6 g
Vitamin A: 1316 IU
Vitamin C: 23 mg
Calcium: 108 mg
Iron: 8 mg
Ingredients Boneless Lamb, Lamb
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