Lamb with white beans & rosemary
A French dinner for the galley that copes with rough seas, one pot, can be made ahead and frozen, about 105 min hands-on.
- Dinner
- French
- ⏱ 105 min
- 🌊 Sea tolerance 5/5
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Lamb shoulder (diced)680 g (170 g)
- Canned white beans (cannellini)480 g (120 g)
- Canned chopped tomatoes400 g (100 g)
- Onion (brown/yellow)200 g (≈ 2 onions) (50 g (≈ 0.5 onion))
- Garlic (bulb)20 g (≈ 0.5 bulb) (5 g)
- Rosemary8 g (2 g)
- Extra-virgin olive oil32 g (8 g)
Method
- Brown lamb with onion and garlic.
- Add tomatoes, rosemary and water to cover; simmer 1¼ hours.
- Add beans for the last 15 minutes.
In the galley
- Copes with a seaway — 5/5 for sea tolerance.
- Plan ahead: thaw about 12 hours before.
- Stow the main ingredients in the freezer.
- Make ahead: cook in port and freeze in portions.
- One pot — less to secure, less washing-up with fresh water.
- No listed allergens in our data — still check the labels of what you buy.
Per serving
💪 Protein-packed · 🧈 Rich
- kcal
- 702
- protein
- 39 g
- fat
- 45 g
- carbs
- 36 g
- sugar
- 5 g
- fibre
- 9 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes