Lamb with Beans and Green Beans
Main Dishes • Mediterranean
Description
When serving, you can drizzle this stew with a green sauce made from four cloves of garlic, 50 grams of parsley, and 100 ml of olive oil, blended together and strained through a fine sieve.
Ingredients
- Rack of Lamb 5 lbs
- Lemon 1 piece
- Olive Oil 5 fl oz
- Garlic 1 head
- Parsley 0 oz
- Onion 1 head
- Wheat Flour 0 oz
- Apple Wine 5 fl oz
- Frozen green bean pods 20 oz
- White Beans 30 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cut the lamb meat (from the shoulder or leg) into large pieces and roll them in a mixture of flour, salt, and pepper. In a deep oven-safe pot, heat some oil and sear the lamb until browned, then add finely chopped onion and garlic.
Step 2
Sauté the meat for about two minutes, then add wine, lemon juice, and zest, along with enough water or broth to just cover the meat. Bring to a boil, cover with foil, make a few holes for steam to escape, and place in an oven preheated to 355°F (350 degrees Fahrenheit) for one and a half to two hours.
Step 3
Remove the meat, mix it with the frozen beans and rinsed canned cannellini, place it over heat, and cook for another five minutes.
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