lamb, rosemary + orange cassoulet

Serves 4

This is my first recipe using certified pure therapeutic grade essential oils in cooking. My naturopath introduced me to dōTERRA and I have been blown away by the power of these essential oils in all areas of holistic health. I will have to write more about them another time, but this recipe uses dōTERRA's lavender oil which you can substitute with fresh or dried lavender.

Poppy cooks…

1. In a large stock pot or dutch oven, heat up some
   olive oil and brown
   700g lamb, diced with
   celtic sea salt + cracked black pepper.
   
   
2. Add
   onion, diced,
   3 carrots, chopped,
   3 celery sticks, chopped and cook for 5 minutes.
   
   
3. Add
   3 garlic cloves, minced,
   orange zest and juice,
   2 sprigs rosemary,
   1 drop of dōTERRA lavender oil,
   2 cups pinot noir,
   2 cups chicken stock and bring to a boil then reduce to a simmer, covered for 2 hours (or up to 5 hours if you have the time to make the lamb meat really tender), stirring occasionally. If the dish starts looking dry, add more stock; or if there is too much liquid, remove the lid.
   
   
4. Before serving add
   1 tin cannellini beans and stir through.