Greek Lamb with Onion and butter bean stew
While Lamb is on the menu for most this coming weekend, its important to note that there’s plenty of delicious Lamb recipes. Darina Allen’s Greek style Lamb stew is very comforting and will satisfy everyone. This recipe can also be added too – try Goat meat if you prefer the taste.
- 225g Butter beans
- 2 tbls extra virgin olive oil
- 1 x 1.1kg shoulder of lambs, cut into 4cm cubes
- 680g baby onions, peeled
- 6 whole garlic cloves , peeled
- 2 bay leaves
- generous spring of thyme
- 425 – 570ml homemade lamb or chicken stock
- 1 tbls salt
- freshly ground black pepper
- coarsely chopped flat-leaf parsley, to garnish
- It’s best to prepare the day before, cover the butter beans with plenty of water and leave to soak over night.
- Next day, cover the butter bean with freshwater and cook for 10-15minswhile you prepare the meat.
- Heat the olive oil on the pan, toss the lamb, onions and garlic in the hot pan in batches and transfer to a casserole. Drain the butter beans and add to the casserole with the bay leaves and a large sprig of thyme. Pour in the stock, it should come about half way up the meat. Add the salt, bring to the boil and simmer for about 1 hour or until all the ingredients are tender. Season to taste, it may need more seasoning.The stew should be nice and juicy but if there is more juice than is necessary remove the lid towards the end of cooking. If the liquid tastes a little weak, stain off the juice and reduce it to required strength and quantity, in a wide, uncovered pan.
- Return the meat and beans to the pan, reheat and season to taste. Sprinkle with coarsely chopped parsley and serve.
- To note – Can serve with potatoes.
Like this Recipe? Check out another Recipe from Darina Allen here.