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Lamb With Lima Beans And Potatoes

creative.chef's picture
Ingredients
  Tomatoes 4
  Bacon 1⁄4 Pound, sliced
  Onions 2
  Garlic 2 Clove (10 gm)
  Oil 2 Tablespoon
  Blade lamb chops 6
  Broth 1 1⁄4 Cup (20 tbs)
  Lemon juice 1 Tablespoon
  Dried thyme 1⁄2 Teaspoon
  Fresh lima beans 1 1⁄2 Pound, shelled
  Potatoes 1 1⁄2 Pound
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Blanch, peel and chop tomatoes.
2) Chop bacon.
3) Peel and slice onions.
4) Peel and crush garlic.
5) Peel and slice the potatoes.
6) Blanch beans in boiling water for 5 minutes, then drain.

MAKING
7) In a flameproof casserole, heat oil and fry onion and garlic till transparent.
8) Add the chops and bacon and brown on all sides.
9) Pour off excess fat from pan.
10) Add tomatoes, broth, lemon juice, thyme and seasoning.
11) Cover and simmer for 30 minutes.
12) Add potatoes to casserole and cook for 10 minutes.
13) Add beans and cook for a further 15 minutes.

SERVING
14) Serve immediately with boiled rice.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mediterranean
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Lamb
Servings: 
6

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