Lamb with beans and green beans
8 servings
180 minutes
Lamb with beans and green beans is a traditional Mediterranean dish that embodies the harmony of fresh ingredients and depth of flavor. Tender lamb meat infused with the aromas of white wine, garlic, and lemon acquires remarkable juiciness after long stewing. The addition of green beans and cannellini gives the dish lightness and richness, making it both nutritious and exquisite. Historically, such recipes were found in the kitchens of Italy and Greece, where the combination of legumes and meat was valued for its balance and richness. The dish is perfect for a cozy family dinner or a festive gathering where one wants to enjoy the warmth of home cooking and the richness of Mediterranean flavors.
1
Cut the lamb meat (from the shoulder or thigh) into large pieces and coat in a mixture of flour, salt, and pepper. In a deep pot (that can go in the oven), heat oil and fry the lamb until browned, then add finely chopped onion and garlic.
- Lamb meat: 2 kg
- Wheat flour: 50 g
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 100 ml
- Onion: 1 head
- Garlic: 1 head
2
Sear the meat for two minutes, add wine, lemon juice and zest, and enough water or broth to slightly cover the meat. Bring to a boil, cover with foil, make holes for steam to escape, and place in an oven preheated to 180 degrees for one and a half to two hours.
- White wine: 100 ml
- Lemon: 1 piece
3
Take the meat, mix it with frozen beans and rinsed canned cannellini, put it on the heat and cook for another five minutes.
- Frozen green beans: 600 g
- Cannellini beans: 800 g
