Lamb and Lima Bean Casserole


  • 2 clove(s) garlic, or more if preferred
  • 2 cans lima or butter beans, drained (about 15 oz each) or other white beans
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • 1 tablespoon(s) fresh rosemary, chopped, or 1 tsp dried
  • salt and pepper
  • ½ cup(s) crushed cornflakes or breadcrumbs (use cornflakes for gluten-free version)
  • + 6 more ingredients
    • 2 tablespoon(s) chopped parsley
    • 2 tablespoon(s) butter
    • 1 cup(s) dry wine
    • 1 onion, chopped
    • 2 tablespoon(s) olive oil
    • 1 pound(s) lamb, cut into cubes about 1"

Trim any excess fat from the meat and salt and pepper the cubes. Heat oil in a heavy skillet and brown the meat, in batches if necessary to avoid crowding in the pan. Set lamb aside and add celery, onion and carrot to browning pan. Cook about 5 minutes, stirring occasionally. Add rosemary and g...

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