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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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Lamb and Lima Stir-fry

Lamb&LimaStirFry

INGREDIENTS

1/2       cup tomato juice
2          teaspoons cornstarch
1          teaspoon dried rosemary, crushed
1/2       teaspoon white pepper
1          teaspoon olive oil
1/2       cup chopped onion
3          cloves garlic, minced
1          pound lean boneless lamb, cut into thin strips
1          can (15 oz.) butter beans, drained
3/4       cup chopped tomato (1 medium)
Hot cooked rice (optional)

Combine tomato juice and next 3 ingredients; stir well, and set aside. Heat oil in wok or large skillet. Add onion and garlic; stir-fry 2 minutes. Add lamb; stir-fry 2 minutes. Add tomato juice mixture; bring to a boil and cook 30 seconds, stirring constantly. Stir in beans and tomato; cook 1 minute or until heated through. Serve over rice if desired. Makes about 6 cups. Approximately 4 servings.

Nutritional Information Per Serving:
Calories 335, Protein 33 g, Carbohydrates 29 g, Fat 10 g, Calories from fat 26%, Cholesterol 78 g, Fiber 8 g. Folate 121 mcg, Sodium 428 mg

Lamb Cassoulet

IMG_5635

Ingredients:

1          cup (1/2 pound) dry baby lima beans
2          ounces salt pork, finely diced
1⁄2        bay leaf
1          small clove garlic, chopped
1          pound boneless lamb suitable for stewing, cut into cubes
11⁄2      tablespoons flour
2          tablespoons oil, divided
1          medium onion, chopped
1⁄2        cup tomato sauce
1          cup stock or water
1⁄4        teaspoon white pepper
Salt to taste
2          tablespoons chopped parsley

Cooking Method:

Soak beans by preferred method. Rinse and drain thoroughly. Add 3 cups hot water, salt pork, bay leaf and garlic. Cook slowly, about 1 to 1-1⁄2 hours or until barely tender. Meanwhile, flour lamb lightly; brown lamb and onion in 2 tablespoons oil. Add tomato sauce, stock and pepper; simmer 1 hour. Drain beans, discard bay leaf. Finely dice salt pork. In 2-quart baking dish, combine beans, salt pork and lamb mixture. Season to taste with salt. Bake at 325º F. 1 hour or until lamb and beans are tender. Add parsley; mix well.  Makes 4 servings.

Nutritional Information per Serving:
Calories-490, (From Fat-44%), Protein-32 g, Carbohydrate-36 g, Fat-24 g, Sodium-753 mg, Potassium-960 mg, Dietary Fiber-11 g, Calcium-110 mg, Iron-5 mg, Vitamin A-397 iu, Vitamin C-8 mg, Cholesterol- 78 mg