Lamb and Beans - anybody know the recipe?
 

My Mom used to make a dish with Lamb and green beans in a nice tomato broth - slow cooked. Not sure if it was something she inveneted or it was something that was popular in the 50's, 60's and 70's. Anybody ever have it? Know how to make it?

Sounds like what my mom makes in a pressure cooker. I think she tosses potatoes in there too.

Yup - thats it! Does she use stewed tomatos? Any thing else in the broth?

this syrian dish?
 

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

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.

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.

Not sure what else she puts in there, I know she uses peeled Roma tomatoes. Its a fairly thick broth.

Lamb and beans? You're halfway to cassoulet...

Cassoulet. Don't forget the rendered duck fat.

Lube, your supposed to be a veg. what gives ?
Rika

Meat-eating bastard...;)

Now now - I was a veg not now. I was fortunate to meet and marry an Iowa farm girl whose Daddy keeps our deep freeze filled with grain fed Angus. I have opinions but I am also pratical and love a good BBQ and sauted flesh.

In a perfect world without vice or remorse, I would dine on only that without face - but that is not the case - someday, someway.

Ha, Lube i'm tellin Markus your eating meat again. That should stir the vegetarian plot.
Rika

he knows - we are lookig to start a 12 step program, franchise it, do a book signing tour, public speaking, establish a website with forums, have a product line with t-shirts (from Shaun), open an institute then after we are bazillionaires, buy a porsche of every year make and model from the proceeds and have a parade with the worlds biggest BBQ!.

Sorry Lube, your post wasn't up yet, glad to see your eating good Steak.
Rika

You sound like Elron Hubbard.;)

L. Ron Hubbard.
Blasphemer...
:D

I suppose you stick with the beans, then, Mike ? ;)

I start with a butterflied leg-o-lamb.

In a blender, I toss a few big onions, some garlic, green and red pepper, Hungarian paprica, thyme, cumin and oregano. Blend it into a paste.

Spread the leg of lamb out flat and coverboth sides with the paste. Stuff it in a plastic bag in the fridge for a day or two.

Take out the lamb, scrape off the excess paste and grill the crap out of the lamb (unrolled) flip it, grill it till it's medium rare.

Slice the lamb thin and drizzle it with warm zatziki. (My zatziki is simply yogurt, lemon, garlic and cucumber) Sprinkle the whole mess with crumbled feta cheese and eat it!

Mark - that sounds great!

Markus - I do eat meat, more than most. I shouldn't but I do. It is a vice and I know it is wrong. I also have prepared myself to deal with the conscequences. I will have no one to blame but myself.

I am a weak man, small and powerless to the desire of the flesh. I know that someday, the needed strength will come and I will rise and become one with my ideals.

Until then, I will Montreal season my ribeyes and grill to a cool pink center, fry my eggs in bacon fat, devore my wifes meatballs made with beer and constantly search for that lamb dish my Mom made that I only recently have craved like a smack junckie looking to score.

It is the stuff that our 12 step program will be based on Markus! It is all part of the "plan". Like August'n, one must leave in order to come back...

Just to torture Mike:

As you lay down to sleep tonight, imagine the sight, sound, smell, taste and even touch of a big, raw perfectly aged and seasoned Angus ribeye hitting the grill. You Pittsburgh the ***** out of it on both sides, then slap it on a plate. To eat it, you have two well-sharpened knives...no fork, just knives. You can hold the big blackened bloody flap of meat still by staking it with one knife while you slice off big chunks to cram into your waiting, salivating, gaping maw with the other. Ice cold Miller Lite (Hey I'd drink Opus I but its your fantasy) is iced down in a bucket, waiting for you to gulp down greedily.

Now that's what I call a devil's advocate...