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Lamb and green beans in a delicious tomato-flavored sauce
4 to 6 shoulder lamb chops, fat removed and bones in for flavor (you can also use a half leg--I've tried with the sirloin end so far. Less lamby, amazingly tender)
3 tablespoons butter or olive oil
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 (very flexible--use what you have)
1 (28-ounce) can crushed tomatoes (fire roasted tomatoes are excellent in this)
Salt and pepper, to taste
How To Prepare:
Saute the chops in butter or olive oil so they are brown on both sides. If using half leg, let it brown a little longer.
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.
You can turn it down to low or warm for the last 22 minutes and go run errands for an hour or two, as I found out. If using the half leg, remove from the pot, remove from bone, and cut into chunks before adding it back to the broth.