| Total: | 1 hr 40 min |
| Prep: | 15 min |
| Cook: | 1 hr 25 min |
| Total: | 1 hr 40 min |
| Prep: | 15 min |
| Cook: | 1 hr 25 min |
Ingredients
- 4 to 6 shoulder lamb chops, fat removed and bones in for flavor
- 3 tablespoons butter
- 2 medium onions chopped
- 2 large cloves garlic
- 1 bay leaf
- 1 small red pepper
- 1 teaspoon chopped dried Greek oregano
- 1/4 cup water
- 2 pounds fresh green beans, snapped and cut into bite size pieces
- 1 (28-ounce) can crushed tomatoes
- Salt and pepper, to taste
- 1 stick butter
- 1/4 to 1/2 cup broken vermicelli
- 1 bay leaf
- 1 small red pepper, chopped
- 2 cloves chopped garlic
- 2 cups basmati or long grain rice
- 4 cups chicken stock
- Salt and pepper, to taste
Instructions
- Saute the chops in butter so they are brown on both sides. Add the onion, garlic, bay leaf, red pepper and seasoning and cook for 5 minutes. Add 1/4 cup of water and simmer for 10 minutes. Add the green beans and tomatoes. Cover and cook for 1 hour on a medium fire checking occasionally to be sure the lamb mixture is not boiling too rapidly. The beans will be cooked more than we are used to but they will be bathed in the lamb tomato mixture which is divine.
- For the rice pilaf: In the melted butter saute the vermicelli, bay leaf, and red pepper until the noodles are golden. Watch carefully and add the garlic so it sautes too. Noodles should be golden. Be careful not to brown. Add the rice and cook for a minute. When ready to serve add the chicken stock and bring to a gentle boil. Cook for 25 minutes.
Reviews
Really good for a cold night. Very filling
Hasn’t been a review in a while, so thought I do one and share my slight change. This recipe is awesome! Thanks for sharing! I added 1 cup of heavy cream (1/2 and 1/2 could work well too) to the sauce for the lamb and it really made it creamy and more delicious and also yields more of this yummy sauce. I didn’t bother with the rice pilaf as we preferred to do quinoa in a rice cooker with homemade chicken stock. Much simpler and healthier as well. This creamy flavorful sauce was divine over the quinoa. So good, making it again tonight! Thanks again!
I have been using this recipie for years now after seeing it on a show. My family loves it!
All four of the kids and my husband and we have even invited friends over and passed it along to them over the years as well.
All four of the kids and my husband and we have even invited friends over and passed it along to them over the years as well.
This reminds me of a recipe a Greek friend gave me many, many years ago, and which I still use from time to time. It’s a marvelous use of any inexpensive cut of lamb–Mickey’s recipe called for lamb neck–and the beans are spectacular.
Kids will love it too
I love this recipe! It’s relatively easy to prepare, and it tastes /great/. I am a college student and don’t have any /two/ pots that would have enough room for the 2 pounds of green beans called for, so I only used one. It still tastes divine. Excellent even for those who dislike green beans, as the flavor is quite different.
My family loves this…
I adore Arabic food, because my sister cooks Middle Eastern food very well. This recipe is just as good as her original lamb dish. It is also great to serve to people who are not used to lamb or who never particularly liked it. My husband was not raised on lamb, but asks for seconds and thirds when I make this!