Lamb Stew with Green Beans
Cut lamb into bite-sized cubes. Peel and chop onion. Rinse and dry beans, halve crosswise. Peel carrots and dice. Peel and dice potatoes. Rinse and dry scallions, cut into rings.
Heat oil in pot and sear meat on high heat. Remove meat from pot and wrap in aluminum foil. Bake in preheated oven at 100°C (approximately 200°F) for about 15 minutes. Saute onion in remaining meat drippings for a few minutes. Add the rest of vegetables (except scallions) and saute briefly. Add broth and rosemary, season with salt and pepper and simmer, covered, for about 15 minutes. Season to taste and return meat to the pot. Sprinkle with scallions and serve.