LAMB AND STRING BEANS

Lamb and String Beans with Potatoes

4 servings

Ingredients

• 2 lbs lamb shoulder chops (about 4) 

• 2 lbs Boneless Leg of Lamb, butterflied, fat trimmed, cubed

• 1 lbs Green Beans

• 1 Onion, diced

• 3 Garlic Cloves, minced

• 2-3  Potatoes, peeled & cut into 2” cubes

• 3 oz Tomato Paste

• 8 oz  Tomato Sauce

• 2 tbsp Seasoned Salt

• 2 tsp  Ground Black Pepper

• ¼ c Grapeseed Oil

• Salt + Pepper, to taste

Directions

1. Season cut up lamb & shoulder chops with seasoned salt & pepper.  Sear in batches on medium high heat for 2 minutes each side.  

2. Remove lamb  from the pot and set aside.  

3. Saute onions and garlic until transparent, add garlic & cook for 30 seconds.  

4. Add green beans to pot and cook until bright green (about 5 minutes). 

5. Add tomato paste, tomato sauce, lamb and all the juices  and enough water to cover the lamb and green beans. Stir to combine, season with salt + pepper.

6. Bring to a boil, reduce heat to a simmer.  Let simmer for 2 hours.

7. Add potatoes for the last 30-40 minutes, until soft.