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Claypot Lamb Stew
Serves 6

2 cups small white navy beans, picked through and rinsed
5-6lb. lamb shoulder roast, cut into 1" chunks (leftover meat is fine)
1 tbsp. herbes de provence
Salt and fresh ground black pepper
2 tbsp. olive oil
5-6 cups stock
10 whole cloves garlic, peeled
2 sprigs fresh thyme
2 sprigs fresh rosemary

Place beans in a large bowl and cover completely with water. Let
the beans soak overnight. Drain and rinse the beans.

Heat the oven to 300.

Season lamb meat with the herbes de provence, salt and pepper.

Heat olive oil in a large saute pan over medium heat. Add half the
lamb and saute until it is brown on all sides, about 10 minutes.
Repeat with other half of lamb.

Put the drained beans in the bottom of a heavy clay pot roaster.
Pour 5 cups of stock over the beans. Place garlic cloves on top.
Toss in the sprigs of thyme and rosemary. Place browned lamb meat
on top of the beans. Put lid on the roaster and place it in the

Roast the lamb and beans in the oven for 4 hours. Add additional
stock during roasting if the beans look too dry.

Serve in bowls and with crusty bread and red wine.


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