- Heat the olive oil in a large pan, add the lamb cubes and brown them off. Add the vegetable stock, the new potatoes, garlic, and carrots.
- Simmer for 30-40 minutes and then add the green beans, broad beans and fresh mint. Submerge the mint and cook for about 10 minutes, until the green beans are tender.
- Serve in bowls scattered with a small spoonful of green pesto on top and extra fresh mint leaves and large chunks of granary bread.
Welsh Lamb and vegetable broth
- Prep time 25 mins
- Cook time 50 mins
- Serves 5+