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1
Heat in a large pan olive oil, add the lamb cubes and brown off. Add vegetable stock plus new potatoes, garlic, baby carrots.
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2
Simmer for 30 - 40 minutes and then add green beans, broad beans, flageolet beans and fresh mint. Submerge mint and cook for about 10 minutes, until green beans are tender.
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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.