Food Network: Syrian Lamb with Green Beans and Rice

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Syrian Lamb with Green Beans and Rice
Recipe courtesy Katherine Dickenson

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

Directions
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.

The recipes for this program, which were porvided by contributors and guests who
may not be professional chefs, have not been tested in the Food Network's
kitchens. Therefore, the Food Network canot attest to the accuracy of any of the

recipes.

Ingredients
Rice pilaf:
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

Directions

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.