Syrian Lamb with Green Beans and Rice Recipe

Name: Syrian Lamb with Green Beans and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 to 6 shoulder lamb chops, fat removed and bones in for flavor; 3 tablespoons butter; 2 medium onions chopped; 2 large cloves garlic; 1 bay leaf; 1 small red pepper; 1 teaspoon chopped dried Greek oregano; 1/4 cup water; 2 pounds fresh green beans, snapped and cut into bite size pieces; 1 (28-ounce) can crushed tomatoes; Salt and pepper, to taste; 1 stick butter; 1/4 to 1/2 cup broken vermicelli; 1 bay leaf; 1 small red pepper, chopped; 2 cloves chopped garlic; 2 cups basmati or long grain rice; 4 cups chicken stock; Salt and pepper, to taste

Servings: persons

4 to 6 shoulder lamb chops, fat removed and bones in for flavor
3 tablespoons butter
2 medium onions chopped
2 large cloves garlic
1 bay leaf
1 small red pepper
1 teaspoon chopped dried Greek oregano
1/4 cup water
2 pounds fresh green beans, snapped and cut into bite size pieces
1 (28-ounce) can crushed tomatoes
Salt and pepper, to taste
1 stick butter
1/4 to 1/2 cup broken vermicelli
1 bay leaf
1 small red pepper, chopped
2 cloves chopped garlic
2 cups basmati or long grain rice
4 cups chicken stock
Salt and pepper, to taste

1
Saute the chops in butter so they are brown on both sides.
2
Add the onion, garlic, bay leaf, red pepper and seasoning and cook for 5 minutes.
3
Add 1/4 cup of water and simmer for 10 minutes.
4
Add the green beans and tomatoes.
5
Cover and cook for 1 hour on a medium fire checking occasionally to be sure the lamb mixture is not boiling too rapidly.
6
The beans will be cooked more than we are used to but they will be bathed in the lamb tomato mixture which is divine.
7
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.
8
Therefore, the Food Network canot attest to the accuracy of any of the recipes.
9
In the melted butter saute the vermicelli, bay leaf, and red pepper until the noodles are golden.
10
Watch carefully and add the garlic so it sautes too.
11
Noodles should be golden.
12
Be careful not to brown.
13
Add the rice and cook for a minute.
14
When ready to serve add the chicken stock and bring to a gentle boil.
15
Cook for 25 minutes.

1481

kcal

Calories

Fat

114

Carbs

115

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 to 6 shoulder lamb chops, fat removed and bones in for flavor, 3 tablespoons butter, 2 medium onions chopped, 2 large cloves garlic, and more.

Yes, Syrian Lamb with Green Beans and Rice falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Syrian Lamb with Green Beans and Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions