Beans and Lamb Are a Great Combination!

LambCassolet

Do you love eating lamb but not sure how to prepare it? I recently cleaned out my freezer and came across a leg of lamb that was a few years old. Instead of roasting it like I usually do I decided to cut it into cubes and strips for three different meals. I found two recipes that were on the calbeans.org website and one in the “tried and true” California Dry Bean Advisory Board cookbook.

Lamb and Lima Stir Fry

Lamb and Lima Stir Fry

For my first lamb dish I made a Lamb and Lima Stir-Fry using Large Lima/Butterbeans. It was so delicious and great even a few days later for leftovers. For my second lamb dish I made the Lamb Cassoulet with baby Lima beans. Another hit! My third lamb recipe was a Greek-Style Bean and Lamb dish with small white beans. My husband loved all these dishes, and believe me, he wouldn’t request them again if he didn’t!

Be sure to check out our California Beans recipe library if you’re looking to cook something new!
Greek Lamb
Greek-Style Beans and Lamb

6-8 servings

Ingredients:

1 pound dry small white beans
1 cup chopped onion
2 Tablespoons olive oil
1 ½ pounds boneless lamb, cut into 1-inch cubes
2 cloves garlic, minced
2 teaspoons salt
½ teaspoon each oregano, crushed and black pepper
1 bay leaf
1 cup peeled and diced fresh tomato
Lemon juice
Chopped parsley

Instructions:

Soak beans by preferred method. Drain and rinse soaked beans. Add 6 cups fresh water; cover and simmer about 1 hour or until nearly tender. Drain. In Dutch oven or heavy kettle, sauté onion in olive oil. Add lamb and brown on all sides. Add beans, 1 ¼ cups water and seasonings. Simmer, covered, 45 minutes. Add tomato and ¼ cup chopped parsley. Additional water may be added if necessary. Simmer, covered, about 20 minutes longer or until beans and lamb are tender. Sprinkle with lemon juice; garnish with additional chopped parsley.

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