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This recipe is my take on a simple Lebanese recipe – Yakhnit Lubiyeh. Traditionally the beans are cooked until very mushy. I don’t cook them for quite that long and sometimes add zucchini too. *Chermoula & Baharat are spice blends and although not traditional, I like the flavour they add to the dish.

Serves 4

8 Lamb Loin Chops

2 tins of chopped tomatoes
1 large onion diced
6 garlic cloves roughly chopped
300g fresh green beans
Salt & pepper
Olive oil
*1 tsp chermoula or baharat (optional)
Lots of chopped fresh parsley (optional)

Trim a little of the fat off the chops if you want to. I don’t as I love the rich flavour it gives the sauce.

Heat a large crockpot & season lamb chops. Add olive oil to pot & brown chops on both sides to get some good caramelisation. Remove from pot & lower temperature.
Sautee the onions until softened and then add garlic and cook for a further 2 mins. Add tomatoes to the pot along with Chermoula or Baharat if you’re using.

Add lamb loin chops back to pot and bring up to a low simmer. Taste sauce and add salt & pepper to your liking. Cook covered for an hour.
Add beans & cook uncovered until beans are cooked to your liking. Stir through chopped parsley just before serving.

Serve with rice, cous cous or a baked potato with labneh! Enjoy…