Lamb Stew with Green Beans

I scaled the ingredients back to accommodate one shoulder chop, just using a small pinch of the seasonings, although, I forgot the parsley. I put fresh green beans in a small crockpot along with a quartered potato, then followed the directions on the stove top to make the meat in sauce portion of the recipe. I then transfered this to the crockpot over the beans and potatoes to continue the cooking process. It tasted great! I’d recommend finishing in the crockpot for any quantity.

Pretty good, have made it now twice. The second time I added pearl onions, diced (large) potatoes and chunks of carrot….. a true stew.

Outstanding!!! The only thing I did different was I had fresh cilantro instead of parsley and fresh mint as I didn’t have dried mint excellent recipe wonderful taste

I didn’t actually make it yet. But I definitely will. I grew up eating my grandfather’s lamb’n bones. I looked forward to it every spring. Dipping crusty bread into the tomato gravy and sopping it all up until you had nothing but lamb and green beans. Thanks to whoever posted this recipe.

the broth was excellent. I think I would add a couple of potatoes next time. I will make it again.

Very flavourful. Great for comfort food on cold days. I used frozen green peas instead. I added rosemary and fresh thyme.

Forgot to put the pinches of cinnamon and sugar in. Still great. I will be making it again and will add them next time. I did add a couple diced potatoes since it was the only dish I was serving and wanted to be sure it was filling enough for my husband. Tasty recipe.

I used this recipe as a blueprint this last night for my Greek Easter dinner, and I was very impressed with the quality of the recipe. I made a few changes: I used a leg of lamb instead of the lamb shoulder, and I browned the lamb in the oil first before cooking the onions (with about four added cloves of garlic–it isn’t Greek without garlic!). Then I added two 6-ounce cans of tomato paste and about two cups of hot water, along with the lamb, and added my seasonings: a bit of cinnamon, some oregano, salt, and pepper. Then I let everything cook as in the recipe, adding my green beans at the end. So good. I will say that it took much longer than I anticipated, but that could have more to do with the fact that I did it in a college dorm rather than at my own stove. All in all, I hope to make this again next year for Greek Easter!

This is an outstanding recipe! I was a little concerned about the dill-cinnamon combination but wow! I made it as written and will make it again and again. It makes me laugh that people change the recipe quite a bit the first time that they make it and then rate THEIR recipe.

I added picante sauce with the tomato sauce and did not add the water. I did not use the mint celery or dill. The kids loved it! This was their first time eating lamb and would not try “lamb” when I asked them to. Tried this recipe and did not tell them what the meat was and I got great reviews. I will try this again and maybe use chicken.

This is my favorite way to make lamb. I threw the lamb and spices in the crockpot and added the green beans about an hour before serving. The lamb was so tender and the spices were a perfect combination.

I added a clove of pressed garlic to the oil with the celery and onion, which I personally think was necessary, but I imagine the recipe as prepared is also very good. I also did not use the full 3 cups of water–I started with one and then added a little more as it thickened. The result was delicious! Excellent flavor, and was something different than the basic beef+potatoes+carrots stews I usually make.

Wow great. Doubled the spices except for cinnamon. Added garlic and cook with lid off until you add fresh green beans. Yummy.

I have made a similar dish for my family many times with beef, but it’s incredible with lamb! I didn’t have celery, so I substituted a green pepper. Amazing! I didn’t have mint either, and I omitted the dill and sugar. It turned out fantastic! My family ate it up! 5 stars!

My family really likedthis recipe and said they’d rather have this than roasted lamb! I thought it was very good but if I was rating on just what I thought I would have given it a 4/5

I substituted 3cups water by 1.5cups wine and 1.5cups stock. Made creamy garlic mashed and laid stew on top….. divine!!!

I have a Greek neighbor who made this for me but used beef,onions and slow cooked this stove top for 2 hrs till the beans were quite soft..It was very nice.It was served as is with crusty bread and a feta salad.He tells me in Greece families use this method for any type of meat including pork and chicken.I am going to try this tonight using pork.I may omit the mint and substitute sage.To the beef he added a touch of nutmeg with the sugar.Amazing!!!

I did not care for this recipe.

Really good and easy to make. Not sure why the lamb has to simmer so long, though. It would also be good with potatoes added.

i made this last night. turned out very well. cooked the meat in crockpot and added grean beans when i got home from work. ill do that again.

Good, but I put ~1/4 cup each of the herbs, freshly chopped… and diced tomatoes.