Lamb And Cranberry Cassoulet

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 lbs boneless lamb butt
• 1 tablespoon canola oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 (9 1/2 ounce) can cranberry juice concentrate, thawed plus
• 1 (9 1/2 ounce) can water
• 2 (19 ounce) cans kidney beans, drained and rinsed
• 2 tablespoons tomato paste
• 1 tablespoon dry mustard
• 1 bay leaf
• 1 teaspoon thyme
• 1 cup fresh cranberries or 1 cup frozen cranberries, thawed
• salt and pepper

Recipe

• 1 preheat oven to 350 degrees.
• 2 cut lamb into 3/4 inch cubes.
• 3 in a large dutch oven heat oil over medium heat, brown the lamb and remove with slotted spoon.
• 4 lightly saute the onions and garlic.
• 5 return lamb to dutch oven.
• 6 add the cranberry juice concentrate and water to dutch oven.
• 7 bring to a boil, scraping up browned bits.
• 8 add the kidney beans, tomato paste, mustard, bay leaf and thyme, stir well.
• 9 season with salt and pepper if using.
• 10 cover and bake in preheated oven for 30 minutes.
• 11 remove and stir in cranberries.
• 12 return to oven and cook for another 30 minutes.
• 13 serve.