Fresh green beans, known in Greece as fassolakia, are among the finest vegetables of summer. Their tender texture and sweet flavour make them perfect for slow-cooked dishes, especially when paired with lamb.
When I was growing up in Cyprus, this was one of the dishes my mother often prepared for our family. In those days, lamb was a regular part of our diet, especially in the countryside where seasonal vegetables and locally raised meat formed the basis of many home-cooked meals.
Although I generally prefer the vegan version of fassolakia, which allows the fresh green beans to shine on their own, I recently found some lamb in my freezer that was left over from Easter celebrations and decided to revisit this childhood favourite.
As the dish slowly simmered on the stove, the familiar aromas brought back a flood of memories from those carefree days around our family table.
While my preference still leans towards the meatless version, I thoroughly enjoyed this nostalgic meal and the memories it rekindled.
This traditional Greek and Cypriot recipe is a wonderful example of Mediterranean home cooking. The lamb becomes meltingly tender as it simmers with onions, tomatoes and olive oil, while the green beans absorb all the delicious flavours of the sauce. Served with crusty bread and a little feta on the side, it makes a satisfying meal that celebrates the simplicity of seasonal ingredients.
Although many Greek families prepare fasolakia as a vegetarian dish, adding lamb turns it into a complete and hearty meal.
Ingredient Note: Barbounia vs Tsaoulia Green Beans
In Greece, fresh green beans are generally divided into two main varieties: faszolakia barbounia and fazsolakia tsaoulia. While both are delicious and widely used in traditional cooking, there are some subtle differences worth knowing, especially when preparing slow-cooked ladera dishes like this one.
Barbounia beans are thinner, more delicate, and usually a little flatter in shape. They are very tender when young and cook down beautifully, absorbing the flavours of olive oil, tomato, and herbs. Because of their softness, they are often preferred for traditional Greek stews where a melt-in-the-mouth texture is desired.
Tsaoulia beans, on the other hand, are thicker and more robust. They hold their shape better during long cooking and offer a slightly firmer, more substantial bite. This makes them ideal when you want the beans to remain more present in the dish alongside meat or richer sauces.
Both varieties work wonderfully in this recipe. Barbounia will give a softer, more integrated result, while tsaoulia will add extra texture and structure. The choice often comes down to personal preference and what is available fresh at the market.
Why You’ll Love This Recipe
- Made with fresh seasonal green beans
- One-pot meal with minimal preparation
- Rich in Mediterranean flavours
- Perfect for summer lunches or family dinners
- Easy to prepare ahead of time
Tips
Choose young, tender green beans for the best flavour and texture.
If the sauce becomes too thick during cooking, add a little extra water.
The dish tastes even better the following day as the flavours continue to develop.
Lamb with Fresh Green Beans (Arni me Fassolakia)
Tender lamb slow-cooked with fresh green beans, tomatoes, onions and olive oil. A traditional Greek summer dish that's wholesome, comforting and packed with Mediterranean flavours.
Ingredients
- 350 grams boneless lamb, cut into portions
- 400 grams fresh green beans (fasolakia barbouria), trimmed
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 250 grams ripe tomatoes, grated or blended
- 1 tablespoon tomato paste
- 120 ml water or light stock
- ½ teaspoon sea salt, or to taste
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon cinnamon (optional)
- 1 bay leaf (optional)
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil in a casserole and brown the lamb on all sides.
- Add the onion and sauté until translucent.
- Stir in the garlic and cook for one minute.
- Add the grated tomatoes, tomato paste, water, salt, pepper, cinnamon and bay leaf.
- Cover and simmer for about 45 minutes, or until the lamb begins to soften.
- Add the green beans and stir gently.
- Continue cooking for another 35 to 40 minutes, until both the lamb and beans are tender and the sauce has thickened.
- Remove the bay leaf and sprinkle with fresh parsley.
- Serve warm with crusty bread, feta cheese and a seasonal salad.
Notes
Tips
Choose young, tender green beans for the best flavour and texture.
If the sauce becomes too thick during cooking, add a little extra water.
The dish tastes even better the following day as the flavours continue to develop.
Nutrition Information
Yield 2 Serving Size 1Amount Per Serving Calories 779Total Fat 51gSaturated Fat 18gUnsaturated Fat 34gCholesterol 172mgSodium 716mgCarbohydrates 28gFiber 9gSugar 13gProtein 49g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."
Lamb Recipes
Although people believe that in Greece we eat a lot of lamb, that is not really true. Lamb is the last in our meat recipes but I do have a few to share with you.
Lamb Kleftiko (Ofton)
Lamb kleftiko is a rustic, traditional Greek recipe made with slow cooked lamb, first marinated in garlic, olive oil and lemon juice.
Lamb Pie and Lamb Gyros with Leftovers
Everybody loves a good lamb pie wrapped in puff pastry and this one is made with leftover lamb on the spit, a few days after Easter with the addition of leeks, spring onions, dill and graviera cheese, which is just delicious!
Arnaki (Lamb) Fricassee with Artichokes
Arnaki (Lamb) Fricassee is a Greek dish with white sauce made with eggs and lemon juice, called Avgolemono. Â It can be made with either lamb or goat and the addition of various vegetables varies, depending on the season.
Sykoti (Goat or lamb offal) Riganato, Ladolemono with Peppers
Offal are the organs (such as the liver, lungs, heart, kidney and sweetbread) of an animal that are used for food.
Arniopita (Greek Lamb Pie)
Arniopita is a Greek Lamb Pie made with yeasted dough, filled with leftover roasted lamb with potatoes, corn and thickened with a bechamel sauce.
Souvlaki (Pork or Lamb Kebabs)
Souvlaki plural souvlakia, is a popular Greek fast food consisting of small pieces of meat grilled on a skewer.
Ovelias - Easter Whole Lamb Roasted on the spit or Souvla
Ovelias is a Greek Easter tradition where a whole lamb is roasted on the spit.Â
Bogana (Greek Roasted Leg of Lamb with Tomatoes)
Bogana is a traditional holiday dish from Argolida, with Leg of Lamb, roasted with whole baby potatoes and tomatoes. What makes it different and more delicious from other roasted lamb is the addition of ewe's and goat milk butter which gives its wonderful taste.
Kopiaste and Kali Orexi,
