Syrian Lamb with Green Beans and Rice

Recipe courtesy Katherine Dickenson

Show: Calling All CooksEpisode: Syrian Lamb/Krum Kake and Lefse

Rated: 5 stars out of 5Rate itRead users' reviews (7)

RECIPE
COMMENTS & REVIEWS(7)

Cook Time:
1 hr 25 min
Level:
--
Yield:
--

Times:

Prep: 15 min
Inactive Prep: --
Cook: 1 hr 25 min
Total:: 1 hr 40 min

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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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Comments & Reviews

recipe Syrian Lamb with Green Beans and Rice
Julie New York, NY 02-22-2009
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An old favorite
Rated: 4 stars out of 5

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. Read more
recipe Syrian Lamb with Green Beans and Rice
Anonymous 07-26-2008
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Amazing and Different
Rated: 5 stars out of 5

Kids will love it too
recipe Syrian Lamb with Green Beans and Rice
Marika Conyers, GA 05-17-2006
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Great recipe
Rated: 5 stars out of 5

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.Read more
recipe Syrian Lamb with Green Beans and Rice
JOHN Fort Worth, TX 02-13-2005
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Best Pilaf
Rated: 5 stars out of 5

My family loves this...
recipe Syrian Lamb with Green Beans and Rice
AMANDA Lancaster, OH 09-23-2004
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Tender, filling!
Rated: 5 stars out of 5

Very tender, tasty way to prepare lamb chops. Reminds me of the Syrian foods I grew up on. Good mix of seasonings, too.
recipe Syrian Lamb with Green Beans and Rice
Anonymous 07-29-2004
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Great Syrian Lamb!
Rated: 5 stars out of 5

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!Read more