I just watched an episode of "Take Home Chef" and Curtis made a wonderful leg of lamb but he paired it with beans.  And I know some of the restaurants around here, the French inspired places do this too.  I don't get it.  It seems like a heavy combination to me.  I think lamb and, oh, carrots.  Or Lamb and, a salad.  Or some broccoli.  Lightly steamed.  That seems like a better combination to me.  

Does this bug anyone else?  Is there a reason behind this pairing?  What do you all think?

green string beans.....very French

For me lean lamb - braised - and fava beans (from frozen and w/o the husks) - slightly cooked - is an ideal combination.   Geno-harmonic I believe, and just sprinkle it with tahini. SWAMI hits the bull's eye also re the taste buds.

lamb and beans ooh oohh = yummyciolous tons of garlic & onions, des herbes de provence...oui..oui..ouiii

IF it was green beans I don´t think it is heavy  
Hower dry beans and lamb can be on the heavyside -but tast in winterdays  

Maybe historically, the beans were all that was available at the time of year a dish of beans and meat was traditionally made.  Maybe it was too early in the season for fresh veggies?  And maybe the beans were added to meat dishes to bulk them up so more people could eat.  Now, we have fresh produce and everything else year round.  That used to not be the case.

Quoted from O in Virginia

Maybe historically, the beans were all that was available at the time of year a dish of beans and meat was traditionally made.  Maybe it was too early in the season for fresh veggies?  And maybe the beans were added to meat dishes to bulk them up so more people could eat.  Now, we have fresh produce and everything else year round.  That used to not be the case.

This makes the most sense to me.  And yeah, green beans sounds much better with lamb than any other bean.  Although I've never had Fava beans.  That's what he made with them.  And then corn.  There were no veggies at all!  Corn is a grain in my book.

Quoted from O in Virginia

Maybe historically, the beans were all that was available at the time of year a dish of beans and meat was traditionally made.  Maybe it was too early in the season for fresh veggies?  And maybe the beans were added to meat dishes to bulk them up so more people could eat.  Now, we have fresh produce and everything else year round.  That used to not be the case.

If only the chef knew about our diets. When I first saw this thread I thought of myself and beans and concluded "the lamb will fart"....now I see what you are saying. Ask a Brit! They are the ones so keen on beans with.....even breakfast (yuk)    what an odd habit. Beans and tomatoes I think it was. But they like their beans.

Quoted from Seraffa

If only the chef knew about our diets. When I first saw this thread I thought of myself and beans and concluded "the lamb will fart"....now I see what you are saying. Ask a Brit! They are the ones so keen on beans with.....even breakfast (yuk)    what an odd habit. Beans and tomatoes I think it was. But they like their beans.

Baked beans at breakfast never appealed to me much either, but now that I eat veggies at breakfast it doesn't seem as revolting.  Hey, southerners like their beans, too!  Black eyed peas, butter beans, field peas 'n snaps (my favorite), red beans 'n rice.

I have a favorite recipe I make in the slow cooker called "Braised Lamb Chops with White Beans." I just love the creaminess the beans bring to this dish. I don't find it too heavy but a beautiful blending of flavors and textures.

Wholefoodie, I am with you! Yummo!
Anyone heard of cassoulette from the Languedoc region of France? Each family has their own version with various meats but the one I had in Carcasonne had duck and lamb. Many make it with ham, chicken, duck, lamb.....but those white beans are so creamy good!
Lamb Shoulder steaks, wild and brown rice, French string beans, and fresh arugula/romaine/red onion/pear and walnut salad are a favorite meal I fix for my family.

That's what they call it at this French Restaurant my wife and I have gone to the last two years for our anniversery!!!  Cassolette.

I think you mean cassoulet (?).  I wish I could still have duck - but it is an avoid now.  

Quoted from yaeli

For me lean lamb - braised - and fava beans (from frozen and w/o the husks) - slightly cooked - is an ideal combination.   Geno-harmonic I believe, and just sprinkle it with tahini. SWAMI hits the bull's eye also re the taste buds.

Fava is a Swami Diamond for me, and I've never cooked them.  Never even tasted them, and I was wondering what to do with 'em.  Maybe I'll start with the frozen/no hulls.  Thanks for the idea, Yaeli.  

Quoted from Victoria

Fava is a Swami Diamond for me,

me too, I have only been able to find them dried. They were a good replacement for garbanzo beans in the hummus I made. This winter I might try some in a lamb stew, could be very good.

Quoted from grey rabbit

me too, I have only been able to find them dried. They were a good replacement for garbanzo beans in the hummus I made. This winter I might try some in a lamb stew, could be very good.

How do you prepare dried fava?  Is it same as other dried beans?

Quoted from Victoria

How do you prepare dried fava?  Is it same as other dried beans?

pretty much, I soaked them overnight and then cooked them till they were soft. The ones I found were "Bob's Red Mill" and they had recipes on the back.

Black beans and Lamb is a genoharmonic combination on my Swami. I eat it together lots of times.

With pinto or green beans... or both! For me!

In Italy  you find also green fava beans and artichokes with lamb, tasty as eggplant, zucchini or bell peppers stir fried !