Lamb with beans and leeks
6 servings
120 minutes
Lamb with beans and leeks is a dish of Greek cuisine that reflects the richness of flavors and traditions of the region. Beans, tender lamb meat, and aromatic leeks create a harmonious combination where fresh thyme and garlic add a rich aroma. Historically, such dishes were popular among shepherds, providing them with a nutritious and hearty dinner after a long workday. Mint and cilantro add freshness and lightness to the dish, making it ideal for both cozy family dinners and festive gatherings. Braising in the oven allows all ingredients to unfold their flavors, creating a rich taste with subtle herbal notes. This dish pairs wonderfully with fresh bread and light wine, highlighting the traditions of Mediterranean gastronomy.
1
Soak the beans for at least 4 hours, then boil until cooked and add salt.
- Asturian beans (white beans): 250 g
- Sea salt: 1 teaspoon
2
Cut the lamb into small pieces.
- Mutton: 600 g
3
In a heavy oven-safe pot, heat vegetable oil and sauté the lamb over high heat until golden brown.
- Vegetable oil: 4 tablespoons
- Mutton: 600 g
4
Peel and chop the garlic coarsely. Slice the light part of the leek into rings.
- Garlic: 7 cloves
- Leek: 4 stems
5
Place the lamb on a plate with a slotted spoon; in the pot where the meat was fried, add onion and garlic and sauté until translucent.
- Garlic: 7 cloves
- Leek: 4 stems
6
Return the lamb to the pot, add the boiled beans, thyme leaves, and pour in half a liter of boiling water.
- Mutton: 600 g
- Asturian beans (white beans): 250 g
- Fresh thyme: 5 stem
7
Mix everything, cover with an oven-safe lid or baking paper, and simmer for about an hour in a preheated oven, then add salt.
- Sea salt: 1 teaspoon
8
Chop mint and cilantro finely and sprinkle over the finished dish.
- Mint: 1 bunch
- Coriander: 1 bunch