We're not angry at green beans, in fact we love them. And we love them even more basted in the worlds best Lamb Bone Broth courtesy of Home On The Range Organics.
-Lamb medallions on the bone
-Lamb bone broth
-Sea salt and black pepper to taste
Melt 2 tablespoons of butter in a sauce pan. Add i clove of finely chopped garlic and a teaspoon of Pineapple Habanero sauce and let the flavors combine on low heat for 2 min. Pour 2 cups of bone broth into the pan and get it up to a boil. and Add your trimmed beans and give them a few shakes (of a lamb's tail) over 5 minutes.
In a separate cast-iron pan, melt a touch of butter. When the pan is hot place your seasoned lamb medallion in with a satisfying sizzle. I eat my lamb rare, so you're looking at 2 min a side or less.
Add some chopped garlic to the mix. Place your al dente beans and reduced broth into a shallow bowl, add your lamb and top with the remaining garlic and butter. serve with a mint leaf and a stripe of Pineapple Habanero Sauce.
Voila! Lamb basted green beans.