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This recipe came from a friend of many years. Talitha was Greek and said her grandmother made this.


  • 2 TBS flour
  • 1 tsp pepper
  • 1 TBS kosher salt
  • Lamb chops, enough for 2 lbs of 2 inch pieces after fat and bone is trimmed. Your butcher may do this for you, at least ask.
  • 3 TBS olive oil
  • 1 large onion, diced
  • 5 cloves of crushed garlic, more if you like garlic, a little less if you don't
  • 1 1/2 cups of Chicken broth
  • l 1/2 lb of uncooked, fresh green beans, trimmed and cut in half.
  • 1 lb small red potatoes, cut into pieces
  • juice of 1/2 lemon


  • In a plastic bag mix flour, salt and pepper.
  • Put cut up lamb in the bag and shake untill all pieces are coated.
  • Brown lamb in a heavy, large skillet then remove.
  • In the skillet saute the onion and garlic with the olive oil until onion is opaque and garlic is slightly browned.
  • Stir in chicken broth and bring to a boil.
  • Mix lamb, potatoes and beans together and add to broth reducing heat to simmer or low.
  • Cover and cook for 45 minutes.
  • Baste occasionally so nothing drys out.
  • If the liquid gets low, add more broth.
  • When you reach a cooking time of 35 minutes ADD the lemon juice.
  • Place on platter and serve.
  • NOTE you can use canned green beans in place of fresh-HOWEVER, do not add them until the last 10 minutes so that they are not overcooked.
  • The canned green bean water can be used as liquid in place of additional broth.

Categories: Casserole  Lamb/Sheep  Main Dish  Stove 
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