Welsh Lamb and vegetable broth

  • Prep time 25 mins
  • Cook time 50 mins
  • Serves 5+

Ingredients

  • 225g PGI Welsh Lamb neck fillet, cut into small cubes
  • Salt and pepper
  • 1 tbsp fresh parsley, roughly chopped
  • 1 tbsp fresh mint, roughly chopped
  • 1 tbsp olive oil
  • 600ml vegetable stock
  • 12 new potatoes, scrubbed and halved
  • 2 garlic cloves, squashed and peeled
  • 3 carrots, peeled and cut into julienne shapes
  • 75g green beans, cut into thirds
  • 100g frozen broad or soya beans
  • 2 tbsp fresh mint, roughly chopped
  • 2 tbsp pesto

Nutrition

  • Energy: 887 KJ
  • Calories: 212 kcals
  • Fat: 10.8 g
  • Of which saturates: 2.8 g
  • Salt: 1.28 g
  • Iron: 1.53 mg

Method

  1. Heat in a large pan olive oil, add the lamb cubes and brown off. Add the vegetable stock plus the new potatoes, garlic, and carrots.
  2. 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 green beans are tender.
  3. Serve in bowls scattered with a small spoonful of green pesto on top and extra fresh mint leaves and large chunks of granary bread.
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