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Lamb And Bean Casserole |
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Serves: 5 Print this Recipe1 can split pea soup with ham 3/4 cup vegetable juice 1 (1-pound) can diced carrots 2 cups celery, thinly sliced 1 can white kidney beans 2 pounds lamb shoulder cubed 1 large onion chopped Mix together soup, vegetable juice, carrots, celery and kidney beans. Bake at 400°F for 30 minutes. Meanwhile sauté lamb shoulder cubes (half at a time). When done, stir into vegetable mixture. Sauté onion in lamb drippings. Bake 1 hour longer until lamb is tender. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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