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Slow Cooked Lamb with Beans

When you want to cook something special, try this tender lamb in rich, beefy broth.

Ingredients

  • 1 tbsp
  • MAGNOLIA NUTRI-OIL
  • 1 kg
  • MONTEREY LAMB CHOPS
  • 2 pcs
  • Large white onions, quartered
  • 5 cloves
  • Garlic, peeled and crushed
  • 2 cups
  • White beans, soaked in water overnight
  • 1 cup
  • Beef broth
  • 1 cup
  • White wine
  • 3 sprigs
  • *Rosemary
  • Iodized fine salt to taste
  • 3 tbsp
  • Chopped parsley
  • *alternative: 2 tsp dried rosemary

How to make it

Step 1

Heat oil in pan and add lamb. Cook until golden brown. Add onions and garlic and cook until onions become tender. Add beans and broth.

Step 2

Bring to a boil then reduce heat to simmer for 30 minutes or until beans and meat are tender.

Step 3

Add white wine and allow liquid to reduce half the amount. Add rosemary. Cook for another 5 minutes. Season with salt and sprinkle with parsley.

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