Cazuela de Cordero con Arroz y Verduras

Method

1. Heat olive oil in a large pot over medium heat.
2. Add onions and garlic, sauté until fragrant.
3. Add carrots and green beans, cook for 3 minutes.
4. Stir in lamb, rice, and broth. Bring to a boil.
5. Reduce heat, cover, and simmer for 45 minutes.
6. Season with salt and pepper before serving.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.