Lamb and spring vegetable broth

Serves 4
Click to follow
Indy Lifestyle Online


The first peas and beans of the year come from Spain a couple of months before ours show up. This recipe makes a few of the tender young veg go further. If you don't find podding them therapeutic, though, grab some from the freezer. I'm actually a big fan of frozen peas as they are so sweet.

250g lamb neck fillet, cut into rough 1cm dice
1 bay leaf
Few sprigs of thyme
1.5 litres of lamb or chicken stock
1 small leek, trimmed, cut into rough 1cm dice and washed
100g peas (podded weight)
150g turnip, peeled and cut into rough 1cm dice
150g shelled broad beans, blanched in boiling salted water for 3 minutes, drained and podded
1tbsp chopped parsley
Salt and freshly ground black pepper

Put the lamb into a saucepan, cover with cold water and bring to the boil. Drain in a colander, discarding the water, and give the lamb a quick rinse under the cold tap. This gets rid of scum. Return the lamb to a clean pan with the stock, bay leaf and thyme. Season with salt and freshly ground black pepper, bring to the boil and simmer gently for 45 minutes, skimming occasionally. Add the leek, peas and turnip and simmer for a further 10 minutes. Add the broad beans and parsley and simmer for another 5 minutes. Re-season with salt and pepper if necessary. E

Comments