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La Casseruola Di Agnello E Fagiolo-Italian Lamb Casserole

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“This is my version of a rustic lamb & bean casserole that we had in Italy during our travels. I normally use 5 cloves of garlic. This works really well in a Le Creuset dutch oven or any heavy based casserole dish, as the vegetables hold their shape a bit better. If you don't like beans, leave them out and reduce the stock by 1/2 cup. Serve with boiled new potatoes instead.”
3hrs 15mins

Ingredients Nutrition


  1. Soak the borlotti beans overnight in cold water, then drain.
  2. Heat the oven to 200 degrees Celsius.
  3. Heat the olive oil in the dutch oven and saute the onions and garlic until translucent. Do not allow to colour or burn.
  4. Add the celery, herbs, mushrooms and courgettes and saute for 3 minutes.
  5. Add the tomatoes & juice, stock, red wine, drained beans and the salt and pepper to taste, and heat until just simmering. Simmer for 10 minutes.
  6. Add the lamb chops and stir until the chops are covered with the liquid mixture.
  7. Cover, put in the oven and cook on 200 degrees Celsius for 30 minutes.
  8. In the meantime, combine the flour and butter until there are no lumps.
  9. After the 30 minutes are up, remove the lamb from the oven. Stir through the butter and flour mixture in teaspoonfuls until well combined. Cover, put back in the oven and then reduce the heat to 150 degrees Celsius. Cook for 1& 1/2 - 2 hours, or until the meat is nearly falling off the bone, and the beans are cooked.
  10. Serve with crusty ciabatta bread or just in big bowls (think steaming casserole on a cold winter's night) with glasses of red wine. This is nice also with steamed green beans.

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