Leg of Lamb with Mint & Green Beans

MAKES: 4 servings
With just a few basic ingredients, this pared-down meal couldn’t be simpler—or more elegant. After hours in the slow cooker, the meat is fall-off-the-bone tender, and it’s a great counterpoint to the crisp green beans.

3.3 pounds (1.5 kg) bone-in lamb leg, will yield about 50% meat
1/2 teaspoon salt, or more to taste
Freshly ground black pepper
2 tablespoons (30 g/1.1 oz) ghee or other healthy cooking fat
4 cloves garlic, sliced
3 to 4 tablespoons (12 to 16 g) freshly chopped mint or 1 tablespoon dried mint
1/4 cup (60 ml) water
1.3 pounds (600 g) green beans, trimmed


Preheat the slow cooker. Using a paper towel, pat dry the lamb, and season with salt and pepper. Grease a large pot with the ghee. Place the lamb in the pot and fry until golden brown on all sides. When done, take off the heat and set aside.
Make small incisions into the lamb using a knife, and press in the garlic slices. Place the lamb in the slow cooker and sprinkle with the mint. Add the water, cover with a lid, and cook on low for 8 hours.
After 6 hours of cooking, transfer the lamb to a plate. Place the green beans in the slow cooker and add back the lamb. Cook for another 2 hours, or until the green beans are crisp-tender and the meat is soft and juicy. To store, let it cool, and refrigerate for up to 4 days or freeze for up to 3 months.
Total carbs: 12 g / Fiber: 4.4 g / Net carbs: 7.6 g / Protein: 37.3 g / Fat: 36.4 g / Energy: 525 kcal
Macronutrient ratio: Calories from carbs (6%), protein (29%), fat (65%)