Recipe courtesy of Kathy Dickenson

Syrian Lamb with Green Beans and Rice

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  • Total: 1 hr 40 min
  • Prep: 15 min
  • Cook: 1 hr 25 min
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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

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


  1. 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.
  2. 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.
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