Green Bean Stew with Lamb Breast

A bean recipe for every taste:

Separate the fat from the lamb breast in a saucepan or possibly a frying pan and brown the meat briefly in it. In this way, an exceptionally aromatic flavor develops.

Boil the lamb breast with water, onion and savory in about an hour until soft, take it out, remove the meat from the bones. In the meantime, cook the green beans in the clear soup, add the meat, sprinkle with chopped parsley and serve.

Serve with boiled potatoes.

Lamb shank or lamb shoulder are a good substitute for lamb breast. Of course, the more noble – and more expensive – parts like lamb loin and leg of lamb can be used as well.

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