John Myers
Green Bean Pot with Lamb
The perfect green bean pot with lamb recipe with a picture and simple step-by-step instructions.
- 1 Leg of lamb approx. 1.2 kg
- 300 ml Chicken broth
- 100 ml Olive oil
- 50 ml Lemon juice
- 3 Garlic cloves
- 1,5 KG Potatoes
- 1 KG Green beans
- Salt
- Pepper
- 2 tbsp Dried oregano
- 1 Msp Cinammon
- Savory
- 1 tbsp Butter
- Cut several depths into the leg of lamb with a sharp knife, peel the garlic cloves into sticks and stick them into the depths of the leg of lamb.
- Mix the olive oil, chicken broth, lemon juice, salt, pepper, cinnamon and oregano in a container, pour over the leg of lamb and simmer gently in a closed pot for approx. 60 minutes.
- Peel the potatoes, cut into bite-sized pieces, add to the leg of lamb and cook for another 60-90 minutes in a closed pot.
- Clean the beans and cook in salted water, drain and toss in the butter with the savory.
- Remove the potatoes from the lamb stock with a slotted spoon and add to the beans.
- Take the leg of lamb out of the pot, remove it from the bone, cut it into bite-sized pieces and add a little stock to the beans, bring everything to the boil again, let it steep for approx. 5 minutes and serve.
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