Ingredients

• 1 pinch Black Pepper (ground)
• 2 tbsp Butter (ghee or tallow)
• 4 clove Garlic
• 6 cup Green Beans (trimmed 600g)
• 1.50 kg Lamb Leg (bone in)
• 0.25 cup Mint (fresh, chopped)
• 0.50 tsp Salt

Instructions

• 1. Turn on and pre-warm your slow cooker. Pat dry your lamb with a paper towel then season with salt and pepper. Grease a large pot with butter or oil.
• 2. Place the lamb in the pot greased with butter or oil and fry until golden brown.
• 3. Using tongs, turn the lamb the other side. Make sure you brown from all sides. When brown, take off the heat and set aside.
• 4. Chop the mint and peel and slice the garlic. Place your lamb in the slow cooker and sprinkle garlic and mint over the lamb. If the lamb becomes dry, add 1/2 - 1 cup of water into your slow cooker with the lamb.
• 5. Place the lid on and cook on low for 7 hours in a slow cooker.
• 6. After 5 hours of cooking, transfer the lamb to a plate. Place the green beans into the slow cooker and re-add the lamb. Cook lamb and beans for another 1-2 hours until the green beans are crisp-tender and the meat is soft and juicy.