400g PGI Welsh Lamb neck fillet, cut into small cubes (CH Code 86784)
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
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.For more Welsh Lamb recipes visit eatwelshlambandwelshbeef.com