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Nita's Lamb, Green Beans and Tomatoes


"This is a delicious recipe that I grew up on. You gotta try it!"
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1 h 20 m servings 273 cals
Original recipe yields 4 servings (4 to 6 servings)


  • Calories:
  • 273 kcal
  • 14%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 25.1g
  • 8%
  • Protein:
  • 26.9 g
  • 54%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 616 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat oil in a large skillet 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 tomato sauce, water, salt, pepper and mint. Reduce heat to low, cover and simmer for about 1 hour or until cooked through and beans are tender.


  • Cook's Notes:
  • You can use a whole lamb shank in place of cubed meat, if you prefer.
  • I serve this dish over a pasta-rice mixture. Melt 2 teaspoons of butter in a small skillet and cook 1 cup fine egg noodles until toasted and golden brown. Combine the browned noodles in a saucepan with 1 cup long grain white rice and 2 cans of chicken broth. Cover and bring to a boil; reduce heat to low and simmer, covered, for 20 minutes. Let stand, covered, for 5 minutes. Toss with fork and serve.

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Read all reviews 24
  1. 26 Ratings

Most helpful positive review

What a great way to prepare lamb. Quick, easy and delicious. I didn't have any tomato sauce so instead I substituted two 14.5 oz cans of Italian Style Stewed Tomatoes for the Tomato Sauce and Wa...

Most helpful critical review

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 too make but tasted somewhat b...

Most helpful
Most positive
Least positive

What a great way to prepare lamb. Quick, easy and delicious. I didn't have any tomato sauce so instead I substituted two 14.5 oz cans of Italian Style Stewed Tomatoes for the Tomato Sauce and Wa...

We wanted to give this one ten stars! I used 2 cans of tomatoes and a can of beef stock instead of water, which gave it almost a stew consistency. I had mine over brown rice, but hubby and son l...

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!

I used london broil instead of lamb and it was wonderful. It was served over rice and we tried it over egg noodles. Both were very tasty.

I needed a different idea for dinner - and used this one! I used my slow cooker - on high for the first 2 hours - then on low for another 3. Regarding the ingredients: I added 1 28-oz can cru...

We really liked this recipe. I read all the reviews and ended up using 2 cans of diced tomatoes (seasoned w/ garlic & basil)in place of the tomato sauce, and 1 C. of beef stock in place of the w...

So delicious! I followed other reviewer suggestions and made a few changes... more meat (2 lbs), fewer beans (1 lb), and use stewed tomatoes (2 cans, replacing the tomato sauce and water). It wa...

This dish was a favorite at my Lebanese grandmas. I would add 2 cans of tomato sauce, 3/4 T cinnamon. 1 t allspice, juice of 1/2 lemon. The dish is served over rice. With these changes, you w...

My mother gave this 4 stars, my father gave it 3 and I gave it 5 - so I'll settle on 4. :) I thought it was delicious, but I used lamb stew meat that was on the bone and it wasn't nearly enoug...