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Lamb and White Beans Recipe

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This recipe for Lamb and White Beans is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 lb bone-in lamb leg
Garlic powder
4 cups white beans, rinsed and drained (soaked in salt water overnight)
1/2 brick lamb stock
1/2 small thin sliced red onion
2 T seven spice
1 quartered jalapeņo, ribbed and seeded
2 large carrots, angle sliced
3 T chopped garlic
3/4 cup sherry
Salt to taste
Directions:
Directions:
Sprinkle lamb leg with garlic powder and pepper. Brown on all sides in oil until browned.

Remove meat from pot and place in a slow cooker on a rack. Pour rinsed and drained beans over lamb leg in slow cooker.

Pour sherry into hot pot and deglaze the pot that the lamb was browned in. Add lamb stock to pot and melt, stirring constantly. Add 2 cups water and remainder of ingredients to mixture and bring to boil.

Pour enhanced liquid over meat and beans. Cook on high for 6 hours.

Suggested serving: over baked potato and fried cabbage infused with fresh dill, and hot sour dough bread.
Personal Notes:
Personal Notes:
Recipe for 7 spice: 1 T Allspice. 1 1/2 tsp Black pepper, 1 T cinnamon, 1 1/2 tsp ground cloves, 1 T coriander, 1 1/2 tsp cumin, and 1 1/2 tsp nutmeg.

Apple cider vinegar can be substituted for the sherry. Dilute half vinegar and half water, and add a tablespoon of sugar.

 

 

 

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