Sumac Lamb & Fava Cassoulet
This warm, hearty dish has just the right balance of softness and crunch, with a flavor that will win over even the most tentative taster.
Ingredients
FOR THE CASSOULET
- 1½- to 2 pound lamb shoulder with bone
- 1 tablespoon sumac
- 3 tablespoons olive oil
- 4 cloves garlic, roughly chopped
- 1 medium onion, sliced into 1½-inch slices
- 1 shallot, roughly chopped
- ½ bunch baby kale, roughly chopped into 1½-inch pieces
- 1 (16 ounce) can San Marzano tomatoes
- 12 ounces fava beans, canned (drained) or fresh, cooked
- 1 bay leaf
- 1½ cup chicken stock
- ½ cup dry white wine
- 1 tablespoon sea salt
- 1 teaspoon Rôtie roasted black pepper*
- 1½ cups sourdough croutons (recipe below)
- ½ pound sheep milk cheese, grated
- 4 sage leaves
- 4 sprigs of fresh thyme
FOR THE CROUTON TOPPING
- 1 cup chopped sourdough bread (cut into ¾-inch pieces)
- ¼ cup olive oil
- 1–2 cloves garlic, chopped
- ¼ cup fresh parsley, roughly chopped
- Salt and pepper
Instructions
TO MAKE THE CASSOULET
- Cut lamb into ¾- to 1-inch pieces.
- If a bone is attached, it’s OK! Sprinkle lamb with sumac and mix all in.
- In a large pot, pour in 3 tablespoons olive oil and cook over medium-high heat. Add chopped garlic, onions and shallots and sauté until slightly golden.
- Now add lamb and sauté until cooked on all sides and slightly crispy. Add kale and sauté with meat.
- Take tomatoes from can (reserve juice) and crush with your hands into the pot. Add reserved tomato juice. Add fava beans and bay leaf and stir lightly.
- Add chicken stock and white wine and let reduce and thicken for 10–15 minutes over low heat. Salt and pepper to taste, let simmer for another 5 minutes. Pour lamb mix from pan into cassoulet dish.
- Top with croutons and any oil remaining from cooking them. Sprinkle sheep cheese, whole sage leaves, thyme and black pepper on top.
- Place in oven heated to 350°F for 30 minutes. Remove and let rest for 10 minutes.
- Open a bottle of good wine, put on some good music, kiss your honey and enjoy a delicious dinner. Bon Apetit!
TO MAKE THE CROUTON TOPPING
- Preheat oven to 400°F.
- Toss bread pieces in olive oil, garlic, parsley, salt and pepper.
- Place bread pieces on a baking pan and bake for 15 minutes, or until slightly golden.
- Slightly undercook the croutons so they are slightly crispy and soft to the bite.
Notes
Chef’s Note: At Ojai Rôtie we roast our black pepper to bring out a complex, smokey and even slightly sweet flavor profile.
