Pat the lamb dry with a paper towel and season generously on all sides with salt and pepper.
Heat the ghee in a large pot or skillet over medium-high heat. Carefully place the lamb in the pot and sear until golden brown on all sides.
When done, remove the pot from the heat.
Using a small, sharp knife, make several small incisions all over the lamb. Press the sliced garlic into the incisions.
Place the seared lamb into your slow cooker.
Sprinkle the mint over the top and add the water to the cooker.
Cover with the lid and cook on the LOW setting for 6 hours.
After 6 hours, carefully transfer the lamb to a plate.
Add the trimmed green beans to the slow cooker, then place the lamb back on top of the beans.
Cover and continue to cook on LOW for another 2 hours, or until the lamb is soft and juicy and the green beans are crisp-tender.
To store, let the dish cool completely before refrigerating in an airtight container for up to 4 days or freezing for up to 3 months.
Don't skip the sear!
Searing the lamb before slow cooking creates a deep, caramelized crust (the Maillard reaction) that adds a huge amount of flavor to the final dish.
While dried mint works, fresh mint provides a much brighter, more vibrant flavor that truly elevates the dish. If using dried, crush it between your fingers before sprinkling to release more of its essential oils.
