Best 6 Greek Braised Lamb With Green Beans And Tomato Recipes

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**Aromatic Greek Braised Lamb with Green Beans and Tomato: A Symphony of Mediterranean Flavors**

Embark on a culinary journey to the heart of the Mediterranean with this tantalizing Greek braised lamb dish. Succulent lamb shanks, slow-cooked in a flavorful broth infused with aromatic herbs and spices, create a tender and fall-off-the-bone experience. Accompanied by vibrant green beans and juicy tomatoes, this delectable dish is a symphony of flavors and textures that will delight your palate.

But that's not all! This article offers a treasure trove of additional recipes to expand your culinary horizons. Discover the secrets of preparing fluffy pita bread from scratch, a perfect partner for dipping into the savory lamb broth. Delight in the simplicity yet elegance of tzatziki sauce, a refreshing cucumber-yogurt dip that adds a cooling contrast to the richness of the lamb. And for a sweet ending, indulge in the classic Greek dessert, baklava, layers of filo pastry filled with nuts and drizzled in honey syrup, a perfect way to conclude this Mediterranean feast.

Check out the recipes below so you can choose the best recipe for yourself!

GREEK BONELESS LEG OF LAMB (SLOW COOKER)



Greek Boneless Leg of Lamb (Slow Cooker) image

Flavorful, fall-apart tender boneless leg of lamb, seasoned Greek-style with loads of garlic, rosemary, oregano. Let your slow cooker do all the magic as this lamb leg cooks along with pearl onions in a special wine broth. See notes if you need braising instructions instead. And be sure to check out all the suggestions for what to serve along.

Provided by The Mediterranean Dish

Categories     Meat and Poultry/Entree

Time 6h20m

Number Of Ingredients 14

3 lb/ 1.360 kg Bone less leg of lamb, fat trimmed
Kosher salt
Black pepper
Early Harvest Greek extra virgin olive oil
12 garlic cloves (6 thinly sliced and 6 minced)
2 tsp / 2.3 g dry rosemary
2 tsp fresh thyme (from 4 or 5 springs)
1 tsp dry oregano
3/4 tsp sweet paprika
Juice of 1 lemon
1 lb pearl onions, peeled (or shallots, if you prefer)
1 cup dry red wine
1/2 cup low-sodium broth (beef or chicken broth is fine)
Parsley for garnish

Steps:

  • Pat lamb dry and season generously with kosher salt and black pepper on all sides (if you have the time, set it aside at room temperature for up to 1 hour, otherwise continue on)
  • Coat the bottom of a large skillet (I used my cast iron skillet) with a little bit of extra virgin olive oil. Heat skillet over medium heat until oil is shimmering but not smoking. Add the lamb and brown well on all sides (increase heat to medium-high if needed); about 7 minutes. Remove from heat and let cool enough to handle.
  • Cut a few slits into the lamb on both sides and insert a slice of garlic in each of the slits.
  • Now make a wet garlic spice rub for the lamb. In a small bowl, combine the minced garlic, rosemary, thyme, oregano, and paprika. Add lemon juice and 3 tbsp extra virgin olive oil. Coat lamb on all sides with the garlic spice rub.
  • Add pearl onions (or shallots) to the bottom of a large slow cooker (crock pot). Add wine and broth, then add the spiced lamb on top.
  • Cover slow cooker and set on high for 3 to 4 hours or on low for 5 to 6 hours until lamb is fork-tender and you can easily pull it apart.
  • Transfer to a serving platter adding the cooking juice on top or to the side to serve along. (See sides to serve along in the notes)

Nutrition Facts : Calories 179 calories, Sugar 4.4 g, Sodium 217.2 mg, Fat 12.9 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 13.2 g, Fiber 2.1 g, Protein 5.1 g, Cholesterol 8.7 mg

ARNI ME FASSOLAKIA: GREEK LAMB STEW WITH GREEN BEANS



Arni me Fassolakia: Greek Lamb Stew With Green Beans image

Arni me fassolakia is a Greek lamb stew with green beans and potatoes cooked in a light tomato sauce with fresh herbs. It's a delightful one-pot meal.

Provided by Nancy Gaifyllia

Categories     Entree     Dinner     Lunch

Time 1h50m

Yield 6

Number Of Ingredients 13

4 pounds leg of lamb, cut in serving-sized pieces
1 onion, finely chopped
7/8 cup olive oil
1 1/2 cups of water
2 teaspoons sea salt
3 medium to large tomatoes, pulped in blender
4 tablespoons tomato sauce
2 1/4 pounds fresh or frozen string beans, ends trimmed
2 1/4 pounds potatoes, peeled and cut into large chunks
1/2 rounded tablespoon chopped fresh mint
1 rounded tablespoon chopped fresh dill
1 rounded tablespoon chopped fresh parsley
Pinch of ground cinnamon

Steps:

  • Gather the ingredients.
  • In a large Dutch oven or soup pot, heat the olive oil over medium heat; sauté the lamb pieces and chopped onion until well browned.
  • Add the water, tomatoes, tomato sauce, and 1 teaspoon of salt.
  • Bring to a boil, cover, and simmer for 45 minutes, until the meat is tender.
  • Add the beans, potatoes, mint , dill, parsley, cinnamon, and the remaining teaspoon of salt.
  • Return to a boil, cover, and simmer for 30 minutes. Add more water during cooking if the stew looks dry.
  • Remove from the heat and let the stew sit, covered, for 10 to 15 minutes before serving.
  • Enjoy.

Nutrition Facts : Calories 1299 kcal, Carbohydrate 54 g, Cholesterol 281 mg, Fiber 10 g, Protein 86 g, SaturatedFat 25 g, Sodium 979 mg, Sugar 11 g, Fat 82 g, ServingSize 6 portions (6 servings), UnsaturatedFat 0 g

BRAISED LAMB WITH TOMATO AND ALMONDS



Braised Lamb With Tomato and Almonds image

Provided by Mark Bittman

Categories     brunch, dinner, lunch, main course

Time 3h

Number Of Ingredients 9

2 pounds lamb shoulder
salt and pepper
1 chopped onion
1 tablespoon minced garlic
1 cup chopped carrots
1/2 cup olives
1 teaspoon ground cloves
1/2 cup red wine
2 cups canned tomatoes

Steps:

  • Cut 2 pounds lamb shoulder into 2-inch cubes. Sprinkle with salt and pepper, and brown in a large skillet over medium-high heat; remove.
  • To the skillet, add onion, garlic, carrots, olives and cloves; cook until fragrant. Add wine, tomatoes with their juice and browned lamb. When the liquid boils, lower heat to a simmer, cover and cook until tender, 1 1/2 to 2 1/2 hours. Garnish: Chopped toasted almonds and cilantro.

Nutrition Facts : @context http, Calories 277, UnsaturatedFat 10 grams, Carbohydrate 5 grams, Fat 20 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 9 grams, Sodium 425 milligrams, Sugar 2 grams, TransFat 0 grams

LAMB STEW WITH GREEN BEANS



Lamb Stew with Green Beans image

This recipe is great made with either fresh or frozen green beans. If you use frozen use the French style beans. This is Greek stew that my mom always made while I was growing up and has now been handed down to my children. Enjoy!

Provided by Kathy Bezemes Walstrom

Categories     Soups, Stews and Chili Recipes     Stews

Time 2h

Yield 12

Number Of Ingredients 13

3 tablespoons olive oil
1 large onion, chopped
1 stalk celery, chopped
3 pounds boneless lamb shoulder, cut into 2 inch pieces
1 (8 ounce) can tomato sauce
3 cups hot water
2 pounds fresh green beans, trimmed
1 tablespoon chopped fresh parsley
½ teaspoon dried mint
½ teaspoon dried dill weed
1 pinch ground cinnamon
1 pinch white sugar
salt and pepper to taste

Steps:

  • Heat oil in a large pot over medium heat. Saute onion and celery until golden. Stir in lamb, and cook until evenly brown. Stir in tomato sauce and water. Reduce heat, and simmer for about 1 hour.
  • Stir in green beans. Season with parsley, mint, dill, cinnamon, sugar, salt and pepper. Continue cooking until beans are tender.

Nutrition Facts : Calories 363.2 calories, Carbohydrate 7.8 g, Cholesterol 81.6 mg, Fat 27.9 g, Fiber 3.2 g, Protein 20.6 g, SaturatedFat 11 g, Sodium 271.9 mg, Sugar 2.7 g

FASSOLAKIA FRESKA ME DOMATA - GREEK GREEN BEANS & TOMATO



Fassolakia Freska Me Domata - Greek Green Beans & Tomato image

This is a recipe for delicious green beans & tomato, cooked the traditional Greek way. Fresh green beans, tomatoes, herbs and spices are simmered together long enough for the tastes to meld. Recipe by Nancy Gaifyllia, she says "This Theban version of a classic Greek recipe is deceptively simple to fix, combining fresh green beans with onions, tomatoes, garlic, and parsley, and delivers a sophisticated taste. It can be served as a main dish, or as a side. " Posted for ZWT 4.

Provided by Um Safia

Categories     Vegetable

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs fresh green beans or 2 lbs other long string beans
2 cups tomatoes, peeled and finely chopped
2 onions, finely chopped
1 cup olive oil
1 green pepper, thinly sliced
1 bunch fresh parsley, finely chopped
2 -3 garlic cloves, finely chopped
1/4 cup water
sea salt
fresh ground pepper

Steps:

  • Wash the beans, cut off the tips and remove the stringy piece of fiber along the seam. Rinse the beans.
  • In a soup pot, sauté the onions in olive oil with a wooden spoon until they turn translucent.
  • Stir in the garlic and sauté a few minutes more. Add all the remaining ingredients and the water. Stir well, reduce heat, and simmer covered for 50 minutes or until the beans are tender. (Add more water if needed during cooking - boiling water.).
  • Serve warm. On the side, consider tzatziki or feta cheese, and certainly some great country bread.
  • Note: This serves 4 as a main dish, 6-8 as a side. For a more substantial dish, add 4 medium potatoes, peeled and cut into large chunks.

Nutrition Facts : Calories 604.2, Fat 54.8, SaturatedFat 7.6, Sodium 36.3, Carbohydrate 28.7, Fiber 10.9, Sugar 8.8, Protein 6.5

GREEK BEANS WITH SEARED LAMB



Greek beans with seared lamb image

Braise butter beans or 'gigantes' with tomatoes, onion and garlic and serve with tender lamb fillet and crumbled feta cheese

Provided by Jennifer Joyce

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 10

500g lamb fillet
1 ½ tbsp olive oil
3 garlic cloves , crushed
1 large onion , chopped
2 tbsp tomato purée
small bunch dill , most chopped
1 tbsp red wine vinegar
500ml chicken stock
2 x 400g cans gigante or butter beans , drained
2 tbsp crumbled feta cheese

Steps:

  • Rub the lamb with ½ tbsp of the oil and 1 garlic clove. Season well and set aside to marinate while you prepare the beans, or for up to 2 hrs if you have time.
  • Heat the remaining oil in a pan. Add the onion and remaining garlic, and season. Fry for 8 mins until soft. Add the tomato purée, chopped dill, vinegar, stock and beans, season, and simmer for 15 mins or until most of the liquid has evaporated.
  • Meanwhile, heat a frying pan until hot. Sear lamb on all sides, for about 5 mins in total. Rest, covered with foil, for 5 mins, then thickly slice. Serve the lamb with the beans, scattered with feta and the remaining dill leaves.

Nutrition Facts : Calories 437 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 34 grams protein, Sodium 0.8 milligram of sodium

Tips:

  • Sear the lamb: Searing the lamb before braising helps to develop a rich, flavorful crust.
  • Use a variety of vegetables: This recipe calls for green beans and tomatoes, but you can also use other vegetables such as carrots, potatoes, or zucchini.
  • Add herbs and spices: Herbs and spices such as oregano, thyme, and rosemary add depth of flavor to the dish.
  • Braise the lamb slowly: Braising the lamb slowly over low heat allows the meat to become tender and fall apart.
  • Serve with a side of rice or potatoes: Greek braised lamb is traditionally served with a side of rice or potatoes.

Conclusion:

Greek braised lamb with green beans and tomatoes is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight dinner. The lamb is tender and flavorful, and the vegetables are perfectly cooked. This dish is sure to please everyone at the table.

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