Yes, I know, make a lamb tagine in the oven, the beans may seem a little strange but I can assure you that it was a real treat. This allowed for slow cooking and cooked which made the meat more tender and tasty. In fact, lamb had almost candied. Nothing to write, I saliva still…

If you don’t like beans, or if you want other vegetables, you can always replace them with carrots, turnips, zucchini, or even potatoes, this will also be perfect. But hey, Easter approaching, you understand why I tested with beans. Moreover, we found that it was a good revisit of the paschal lamb and, in the house, it was more validated. I am in love with my dish…

Lamb tagine in the oven {with beans}

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Preparation time 10 min

Cooking time 2 hr


  • 600 g kidney beans, drained (in jar)
  • 400 g of lamb in slices (the lamb)
  • 1 onion
  • Olive oil
  • Dried rosemary
  • 3 cloves of garlic, whole
  • 1 tablespoon of honey (optional)
  • Salt and pepper



  • Rinse the beans and place them in the bottom of your dish, tajine.
  • Heat a frying pan with a drizzle of olive oil. Fry the slices of lamb, sprinkle with rosemary, for 3 minutes on each side then drop them on the beans.
  • In the same pan, sauté the chopped onion and then pour into the tagine.
  • Deglaze the pan with the honey and 10 cl of water. Water then the lamb.
  • Place between slices of lamb, garlic cloves, salt and pepper. Pour a good drizzle of olive oil.
  • Put in the oven without having preheated your oven for 2 hours at 150°.


Written by Doc

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