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