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.
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
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.
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By jfordyce_11686302
New York, NY
on February 22, 2009
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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.
By denyse_dee_4696548
FAIRFAX, VA
on July 26, 2008
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Kids will love it too
By efellai_5219142
Conyers, GA
on May 17, 2006
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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.
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