Ingredients Jump to Instructions ↓

  1. 4 to 6 shoulder lamb chops, fat removed and bones in for flavor 3 tablespoons butter

  2. 2 medium onions chopped

  3. 2 large cloves garlic

  4. 1 small red pepper

  5. 1 teaspoon chopped dried Greek oregano

  6. 1/4 cup water

  7. 2 pounds fresh green beans, snapped and cut into bite size pieces

  8. 1 (28-ounce) can crushed tomatoes Salt and pepper, to taste

  9. 1 stick butter

  10. 1/4 to 1/2 cup broken vermicelli

  11. 1 bay leaf

  12. 1 small red pepper , chopped

  13. 2 cloves chopped garlic

  14. 2 cups basmati or long grain rice

  15. 4 cups chicken stock Salt and pepper, to taste

Instructions Jump to Ingredients ↑

  1. Saute the chops in butter so they are brown on both sides. Add the onion , garlic, bay leaf, red pepper and seasoning and cook for 5 minutes. Add 1/4 cup of water and simmer for 10 minutes. Add the green beans and tomatoes. Cover and cook for 1 hour on a medium fire checking occasionally to be sure the lamb mixture is not boiling too rapidly. The beans will be cooked more than we are used to but they will be bathed in the lamb tomato mixture which is divine. The recipes for this program, which were porvided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network canot attest to the accuracy of any of the recipes. In the melted butter saute the vermicelli, bay leaf, and red pepper until the noodles are golden. Watch carefully and add the garlic so it sautes too. Noodles should be golden. Be careful not to brown. Add the rice and cook for a minute. When ready to serve add the chicken stock and bring to a gentle boil . Cook for 25 minutes.


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