Lamb and beans a classic combination

Special to The Washington PostOctober 8, 2013 

Lamb and beans are often cooked together in long-simmering stews. Add the vegetables at the last minute so they’ll retain their color and crunch.

To see a printable recipe, click on the link below:

Rosemary White Beans with Lamb

Rosemary White Beans With Lamb Kosher salt 6 ounces green beans, cut into 1 1/2-inch pieces 1 tablespoon olive oil 12 ounces leg of lamb, trimmed of fat, cut into 1/2-inch cubes Freshly ground black pepper 1 1/4 cups finely diced onions 2 tablespoons finely chopped garlic Two 5-inch stems rosemary, wrapped/tied in cheesecloth 1/2 cup dry red wine 3 cups cooked, no-salt-added cannellini beans (from two 15-ounce cans, drained and rinsed) 1/2 cup no-salt-added beef broth 3 tablespoons finely chopped fresh parsley

PREPARE a bowl of ice water.

BRING a 4-quart pot of water to a boil over high heat. Add a pinch of salt, then green beans; cook 4 to 6 minutes, until beans are bright green and just tender. Drain beans and transferto ice water to cool 5 minutes. Spread on a towel to dry.

HEAT oil in a large, shallow nonstick skillet over medium-high heat. Season lamb cubes with salt and pepper to taste and add to hot oil. Cook, flipping twice, 5 to 6 minutes, until cubes are lightly browned. Transfer to plate.

ADD onions to hot pan; reduce heat to medium. Cook 3 to 4 minutes, until onions soften; add garlic and stir 3 minutes. Increase heat to medium-high; add rosemary and red wine. Cook 2 minutes.

RETURN lamb to pan; add cannellini beans and broth, stirring. Season with salt and pepper to taste.

COVER pan once liquid is bubbling, and reduce heat to medium-low. Cook 15 minutes, stirring once or twice. Uncover pan and discard the rosemary bundle. Stir in the green beans and parsley. Serve warm.

Per serving (based on 5): 290 calories, 23 g protein, 28 g carbohydrates, 8 g fat, 2 g saturated fat, 45 mg cholesterol, 170 mg sodium, 8 g dietary fiber, 3 g sugar Yield: about 6 cups (4 or 5 servings)

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