How to make
I have a habit of preparing the green beans lean and with almost no spices - that is a classic.
That's why, in the company of lamb meat and the spices the go with it, green beans turn out great and their taste comes to life in a different way.
To prepare this dish, chop or grind in a blender all of the vegetables without the garlic.
Leave them to stew in the oil with a little salt for 7-8 minutes.
Add the tender lamb ribs, by cutting them in two strips or into smaller portions.
Sprinkle the black pepper, paprika and rosemary over them and if the water released by the vegetables has reduced, pour a little water or broth - about 1/2 cup.
Cover the pot and leave everything to stew slowly over low heat - 30-40 minutes.
During this time, clean and cut the green beans, put them briefly in the pot with everything else, season with salt and stew for another 10-15 minutes, by once again pouring a little water, if necessary.
Heat the oven to 350°F (175°C) without a fan (only if you are going to use a clay pot, do not preheat it). Transfer everything into a baking pan, put the mint sprigs on top and the garlic cloves - unpeeled and slightly crushed to release their aroma.
Cover with a lid or aluminum foil and leave the dish in the oven to stew and bake for 1 hour, then remove the lid or foil and increase the temperature to 370°F (190°C).
You can add water if you want your dish to have a bit of broth.
Bake, until it has nicely browned and the meat is fully cooked. If the ribs are from a small lamb, it will need no more than 20-25 minutes.
In all this time the green beans cooked beautifully with the oven-baked lamb for me, but note that more tender green beans may need a shorter heat treatment and are added a little later in the dish .
Before serving, remove the mint sprigs and bay leaf, if used.
Serve the Lamb Ribs with Green Beans warm.
Enjoy your meal!
