Greek Lamb with Green Beans and Tomatoes

    Greek Lamb with Green Beans and Tomatoes


    39 people made this

    A traditional Greek method of preparing lamb by browning it in olive oil with onions then simmering in a tomato sauce.

    Serves: 6 

    • 1 tablespoon olive oil
    • 600g diced lamb
    • 1 large red onion, diced
    • 1 kg fresh green beans, washed and trimmed
    • 1 jar (425g) passata
    • 1 cup (235ml) water
    • salt and pepper, to taste
    • a small handful of chopped fresh mint leaves

    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Heat oil in a large frying pan over medium high heat. Add lamb and onion and cook until meat is browned; stir in beans and cook for about 10 minutes, stirring occasionally.
    2. Stir in passata, water, salt, pepper and mint. Reduce heat to low, cover and simmer for about 1 hour or until cooked through and beans are tender. Check halfway through cooking - if there is too much liquid, simmer uncovered for the remaining 30 minutes.


    Passata is an Italian tomato sauce made from sieved tomatoes (to remove the seeds and skin). If you don't have a jar of Passata, blend a can of crushed tomatoes as a substitute.

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    Reviews (5)


    Although I followed the recipe to the letter, it just didn't taste as good as I thought it would. There were far too many beans and it was very watery. It was easy to make but tasted somewhat bland. My husband and I both decided this would not remain in the recipe box. - 29 Sep 2008


    What a great way to prepare lamb. Quick, easy and delicious. I served it with rice. - 29 Sep 2008


    This recipe is very easy to make and very delicious too! The only thing I would suggest is to adjust the amount of green beans to your own liking. Thanks for a new quick meal! - 29 Sep 2008

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