Preheat the oven to 300°F.

Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat.

Add the lamb chops and brown them on both sides. Remove the chops from the pot and add the beef broth and pearled barley and stir. Lay the lamb chops on top of the barley. Cover and bake for 1 to 1 1/2 hours, until fork-tender and pulls apart easily.

Peel, core, and dice the apple. Add the diced apple and green beans to the pot. Bake for an additional 30 minutes.

Remove the lamb chops from the pot, shred the meat, and remove the bones. Return the shredded meat to the pot and stir to combine.

Allow to cool completely before serving.

Store leftovers in an airtight container in the fridge.