Lamb Braised With White Beans and Turnips

Used potatoes because I did not have turnips, but would like to try this with parsnips. Added carrots because I thought it needed color. Lemon and rosemary really make this dish. Great on a cold November night.

This was better than expected, I didn’t cut my Shoulder up. Used a 4 pounder. Put it in the over for about 3 hours with top on then 45 min with top off at 410. Ended very very very well. Thanks for the recipe

I made a bastardized version as I only had two sweet beautiful lamb cuts from the boucherie. Wow! The flavors should be played with—lamb, turnips, leeks, lemon, rosemary—over and over again.

Without having a photo with this recipe, I'm not sure if mine turned out as expected. I ended up with a lot of broth, and the final dish was similar to a soup/stew. I appreciated that this recipe helped me use up some turnips and beans I had, and the end result was good but great. None of the flavors really popped for me, but it would be a good meal for a cold night.

For two: less than a pound of lamb cooked until the meat fell from the bone worked very well with same measurements of broth and wine. Added carrots and a rosemary sprig as well 2 pinches of lemon zest toward the end. Served with sautéed buttered cabbage and rosemary focaccia. Very light for a stew and we loved it!

Disappointing. The lamb came out very tender but very boring otherwise. I tried brightening it with some lemon juice, as one commenter suggested, but it didn't help. No contrast of flavors, textures, color.

I found this to be on the boring side. Mild, soothing, but not really anything that stands out flavorwise. I wouldn't cook again.

Made with 1 pound boneless lamb stew, 1 large diced onion instead of leeks, 4 cups beef stock instead of chicken, added a couple sliced carrots, omitted wine. Pressure cooked for 35 minutes on high, added 1 can drained white northern beans. Served with roasted radishes in place of turnips in the stew. Lemon zest is necessary!

Made this with one lamb shank (just under 1lb) for two people. Adjusted liquid proportionally. Used canned butter beans (Lima beans?), and I didn't have leeks, so used an onion instead. Came out delicious, with a great flavour profile.

This was pretty good. My lamb shoulder with bone was mostly fat and bone so ended up with about 1.5 pounds of meat. I used more beans and tokyo turnips and some cabbage I had left over. The rosemary was too strong for me - I think thyme would have been better. It was good but no one was swooning over it.

Delicious!

I adapted this, using 1 pound of dried beans and substituting peeled watermelon radishes for the turnips. It was delicious! The beans are the best part of this dish.

Used lamb shoulder chop. Subbed red wine for white and oregano for rosemary, only because that's what was available. Served over rice. Really good and husband liked it too. My lamb wasn't real fatty, and I didn't defat before serving.

This was delicious. Something that I was able to do because the turnips were young/small is that I shedded the leafy tops and spooned the stew over them. It was tasty and the tops didn’t go to waste!