Ingredients:

• 500g lamb riblets
• 200g green beans
• 3-4 garlic gloves, finely chopped
• 1 lemon, peeled and thinly sliced
• 2 cups chicken broth or stock, homemade or from a quality source, no stock cubes please
• Salt & Pepper to taste
• Rosemary
• 2 big handfuls of baby spinach

Steps:

Place all ingredients, except baby spinach into the slow cooker and cook on high for 4 hours or low for 8 hours. Add baby spinach at end and stir through to wilt.

I served with roasted turmeric cauliflower, but you could choose any of your favourite vegetables to go with it. 

Great additions to the slow cooker would be red capsicum, zucchini or eggplant (if nightshades are tolerated).

This wonderful pastured lamb is from @ethicalfarmers 

Enjoy