Ingredients
- 400g 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
50
Cooking Time
25
Prep Time
5+
Serves
- 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.
