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Lamb & Cannelini Bean Hot Pot

Lamb & Cannelini Bean Hotpot

Janice Pattie
A tasty one-pot lamb and haricot bean dinner with a rich tomato sauce.
5 from 1 vote
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Main Course
Cuisine British
Servings 4
Calories 990 kcal


  • 450 g lamb leg steaks 4
  • 2 onions chopped
  • 3 tbsp olive oil
  • 2 garlic cloves chopped
  • 200 g mushrooms optional
  • 800 g canned haricot beans 2 x 400g cans drained (or use cannellini or flageolet beans )
  • 400 g tinned tomatoes
  • 150 ml vegetable stock
  • 1 tsp dried oregano


  • Preheat the oven to 200C. .
  • Heat the oil in a frying pan to medium-high heat. Brown the lamb steaks, then set aside.
  • Reduce the heat and fry the onions in the oil for about 5 minutes, until they are transparent.
  • Add the garlic, mushrooms, beans and half the oregano, and stir briefly. Add the stock and tomatoes, season, then bring to the boil.
  • Tip and bean mixture into a large ovenproof dish. Lay the chops on top of a single layer.
  • Sprinkle with the remaining oregano, drizzle with the remaining oil and seaon.
  • Cover and cook in the oven for 30 minutes until the chops are tender and nicely browned.


Calories: 990kcalCarbohydrates: 136gProtein: 74gFat: 19gSaturated Fat: 4gCholesterol: 74mgSodium: 396mgPotassium: 4433mgFiber: 34gSugar: 12gVitamin A: 295IUVitamin C: 15mgCalcium: 551mgIron: 25mg