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
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-Style Beans and Lamb
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
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.
My dad loved to barbeque. His specialty was lamb, although he would sometimes cook
chicken. He never was in the kitchen to cook except to make his marinade. He would take
out his cutting board and cleaver and make fast work mincing garlic, parsley and
rosemary as the base for his marinade. When I smell those combinations I always think of my
dad. His basting brush was a wooden dowel that he tied with sprigs of fresh rosemary from
our garden. Easter usually kicked off his barbeque season. He and my uncles would
cook for every family function. There wasn’t a birthday, graduation or other family get
together that we didn’t have a barbeque and we always had beans.
When my husband grills it’s usually lamb or tri tip steak. This dish is a great accompaniment
to any meat or as a meal in itself with just some bread. We have made this dish in a
Dutch oven on the grill using canned garbanzos and I’ve also cooked this dish using
dry garbanzos. Either way it’s a winner. It is also wonderful to freeze to have later.
If you can’t find Basque chorizo you can substitute Portuguese linguica. Don’t use Mexican chorizo as it isn’t smoked and dried like the Basque chorizo and the linguica.
This recipe can be doubled and tripled, etc. I have made this dish for 75 people. Just get
more ingredients and a very large pot! This recipe can also be made in an electric roaster if
you are cooking for a large crowd. Great in a crock pot too!
Makes 4-6 servings INGREDIENTS
1 small onion- diced
1 small green bell pepper, rinsed, cored and
coarsely diced; or red bell pepper to add
1 clove garlic, thinly sliced
1 pound Basque chorizos sliced about ¼” thick
4 1/2 cups cooked garbanzos
salt to taste
pepper to taste
1 (14.5 oz) can Italian Recipe stewed tomatoes
(get diced version if smaller tomato pieces
Brown chorizo in little to no oil in Dutch oven or heavy skillet. Remove chorizo. Add garlic,
pepper and onion to drippings from chorizo and cook until translucent. Add chorizo back
into Dutch oven plus garbanzos, tomatoes, salt and pepper. Simmer until done.
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
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
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.