Lamb Shoulder Cassoulet with Merguez Sausage and Salsa Verde
Sabrina Gidda's slow-cooked lamb shoulder cassoulet with merguez sausage, crispy lemony crumbs, and a fresh salsa verde finish. Rich, hearty, and packed with bold flavour.
Ingredients
- 1kg lamb shoulder deboned (excess white fat removed), cut into 3-4 pieces.
- 4 – 6 x merguez lamb sausages
- Glug olive oil
- 5 cloves garlic
- 2 x carrots diced
- 2 x sticks celery diced
- 1 x head fennel diced
- 1 x Onion diced
- 2 x bay leaves, generous sprig rosemary, generous spring lemon thyme
- 1 x tbsp fennel seed
- ½ tsp flaked chilli
- Maldon salt
- 3 x tbsp tomato puree
- 600ml dark chicken / lamb stock
- 800g (2 x tins) cooked haricot beans
- Black pepper to season
Crust
- 100g panko breadcrumbs toasted in olive oil until golden)
- Chopped parsley
- Zest 2 lemons
- Julienne preserved lemon x 3 to garnish
Salsa Verde
- 2 tbsp Dijon mustard
- 150ml EVOO
- Zest + juice of 1 lemon
- Small handful of parsley, coriander, tarragon, mint
- Splash sherry vinegar
- 3 tbsp capers
Method
Brown the lamb in a casserole pan before removing, and repeat this process with the sausages. Add extra oil, diced carrot, celery, garlic, fennel, fennel seed and onion and sweat over medium high heat. Add the tomato paste and cook out for 3-4mins. Add the stock, season and add the lamb shoulder. Cover with greaseproof and lid and cook at 160 for 90 mins.
After 90 minutes, add the beans, the sausages and return to the oven for a further 90 mins or so until the lamb is completely yielding and tender. Sprinkle the lamb dish liberally with the crust of breadcrumbs and return to a hot oven whilst making the green sauce.
Finish the dish by serving with julienne of preserved lemon and a generous dollop of salsa verde.
Ingredients
- 1kg lamb shoulder deboned (excess white fat removed), cut into 3-4 pieces.
- 4 – 6 x merguez lamb sausages
- Glug olive oil
- 5 cloves garlic
- 2 x carrots diced
- 2 x sticks celery diced
- 1 x head fennel diced
- 1 x Onion diced
- 2 x bay leaves, generous sprig rosemary, generous spring lemon thyme
- 1 x tbsp fennel seed
- ½ tsp flaked chilli
- Maldon salt
- 3 x tbsp tomato puree
- 600ml dark chicken / lamb stock
- 800g (2 x tins) cooked haricot beans
- Black pepper to season
Crust
- 100g panko breadcrumbs toasted in olive oil until golden)
- Chopped parsley
- Zest 2 lemons
- Julienne preserved lemon x 3 to garnish
Salsa Verde
- 2 tbsp Dijon mustard
- 150ml EVOO
- Zest + juice of 1 lemon
- Small handful of parsley, coriander, tarragon, mint
- Splash sherry vinegar
- 3 tbsp capers
Method
Brown the lamb in a casserole pan before removing, and repeat this process with the sausages. Add extra oil, diced carrot, celery, garlic, fennel, fennel seed and onion and sweat over medium high heat. Add the tomato paste and cook out for 3-4mins. Add the stock, season and add the lamb shoulder. Cover with greaseproof and lid and cook at 160 for 90 mins.
After 90 minutes, add the beans, the sausages and return to the oven for a further 90 mins or so until the lamb is completely yielding and tender. Sprinkle the lamb dish liberally with the crust of breadcrumbs and return to a hot oven whilst making the green sauce.
Finish the dish by serving with julienne of preserved lemon and a generous dollop of salsa verde.
