Food Network: Syrian Lamb with Green Beans and Rice

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

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.