Lamb and Mountain Pepper Cassoulet
I make this recipe in my slow cooker, but if you are going to cook it in a casserole dish, begin by preheating the oven to 160 degrees celsius.
1 tablespoon olive oil
1kg lamb chops (I use free range bbq chops from my butcher)
1 bunch spring onions, ends trimmed, cut into 10cm lengths
400gm can cannellini beans, drained and rinsed
3 large garlic cloves, crushed
3 sprigs rosemary
1 tablespoon Outback Pride Mountain Pepper
1 cup passatta
1/2 cup red wine
1/2 cup chicken stock
Heat oil in a large frying pan and brown chops on both sides, in batches. Transfer to slow cooker or casserole dish.
Add spring onions, beans, garlic, rosemary and mountain pepper to the lamb. Pour the chicken stock, red wine and passatta over the lamb.
Cook in the slow cooker for 4 hours on high, 7-8 hours on low or if cooking in a casserole dish, about 90 minutes with the lid on. Serve over rice, garnish with yoghurt or sour cream.