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Greek Lamb with Green Beans | Arni me Fasolakia
(0)
120 min
Under an hour
Gurkerl Küche
Zart geschmortes Lammfleisch mit knackigen Fisolen in einer aromatischen Tomaten-Kräuter-Sauce mit frischem Dill und cremigem Feta. Ein traditionsreicher Klassiker der griechischen Tavernen-Küche für Genießer.
Ingredients
Preparation method
Preparation & searing
Pat the lamb dry and cut into approx. 3–4 cm cubes. Finely chop the onions and garlic cloves. Wash the green beans, trim the ends and halve if necessary.
In a heavy roasting pan or Dutch oven, heat 30 ml of extra virgin olive oil over medium to high heat. Brown the meat cubes vigorously in batches all over until they form a golden-brown crust. Then remove and set aside.
Sauce & oven braising
Preheat the oven to 160 °C top/bottom heat. In the same pan, heat the remaining olive oil and sauté the chopped onions for 3 to 4 minutes until translucent. Add the garlic and tomato paste and sauté briefly until wonderfully aromatic.
Chef's tip
Typical of this Greek braised dish (Ladera) is the harmonious combination of rich olive oil with fresh dill, which is only stirred in at the end to fully preserve its delicate aroma.
Gentle braising in a covered roasting pan in the oven provides perfect all-round heat: the meat becomes wonderfully juicy and tender, while the green beans retain their shape.
150 min
Under an hour
