400 g./1 lb. of lamb - 1 onion - 1 carrot - 1 celery stalk - 250 g./9 oz. of green beans - 4 bayleaves - 1 bunch parsley - 6 teaspoons of extra-virgin olive oil -
3 tablespoons flour - 2 l. stock - salt - black pepper - 1 teaspoon chopped red chilli pepper.
Gently fry chopped onion in half of the oil over a moderate flame, add diced meat and gently brown.
Add salt, and freshly ground pepper, add chopped cleaned green beans, carrot, celery, chopped parsley and bayleaves.
Gently fry for 10', add stock and cook over a moderate flame for 1 ½ hours. Gently fry the remaining oil in a pan, add chilli pepper and pour into the other pan, stir in over low flame for ¼ of an hour.
Grill slices of thickly cut rustic bread in oven and serve warm.
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amb is a meat that is typical of the Mediterranean and features widely in many recipes, both as second courses and as single courses. The following recipe is from Montenegro, although its eastern origins now steeped in classical legend are those that come to mind most easily. It evokes images of ancient dishes, images of Jason and the mythical golden fleece or Ulysses. Lamb is also a typical Easter-time dish and this recipe is suitable for a traditional yet unusual meal to serve during the Italian Easter festivities. 
