LAMB CASOULET – Merguez Sausage, Chops & Pulled Shoulder

LAMB CASOULET – Merguez Sausage, Chops & Pulled Shoulder

Serves 4

Ingredients:

• 1 lamb rack
• 4 Merguez sausages
• 1 lb lamb shoulder, diced
• 2 cups butter beans (Spanish)
• 1½ cup buttercup squash, diced
• into half-inch cubes
• ½ cup onions
• 4 garlic cloves
• 2 cups Roma tomatoes, peeled,
• seeded and chopped
• ½ cup white wine
• 2 sprigs of thyme
• 1 cup chicken stock
• 2 tbsp butter
• 1 oz olive oil
• Salt and pepper to taste

Preparation:

1. Preheat a braising pan and add olive oil and butter, onions, garlic and thyme. Add the shoulder of lamb seasoned with salt and pepper and sauté until golden brown, sprinkle the wine and evaporate the alcohol, add the chicken stock and simmer covered for at least 1 hr.
2. Once the shoulder is tender, add squash and sausages, the cooked beans and the tomatoes, simmer covered until the squash is tender. Correct the seasoning and keep warm.
3. Season the rack with salt and pepper and roast to your liking in a preheated oven at 425˚F, remove from heat and wrap in tinfoil to keep warm.
4. Place a scoop of beans with equal amounts of shoulder, squash and a sausage on a plate and top with a rack chop. Place sautéed green beans on top and serve.

Fresh beans garnish

• 16 French green beans
• 16 wax beans
• 4 cloves of garlic
• 2 tbsp butter
• ½ cup water

Preheat a sauté pan, add the butter and garlic, cook until translucent. Add the beans and water, cover and simmer until done to your liking.