Poached lamb with spring vegetables

Poached lamb with spring vegetables

INGREDIENTS

  • 2 cups (800ml) Massel Beef Style Liquid Stock
  • 1 bunch baby (Dutch) carrots, trimmed
  • 1 bunch baby turnips trimmed
  • 8 kipfler potatoes, peeled, halved if large
  • 4 eschalots, halved if large
  • 1 bunch broccolini, trimmed
  • 1 cup (150g) podded broad beans
  • 120g green beans, trimmed
  • 2 x 270g lamb backstraps, trimmed
  • Basil pesto, to serve

METHOD

  • 1. Place the stock in a large saucepan over medium-high heat. Season, bring to a simmer, then add the carrot, turnip and potato. Cook for 6-8 minutes until tender.
  • 2. Add the eschalot, broccolini, broad beans and green beans, then cook for a further 1-2 minutes until tender. Remove vegetables with a slotted spoon and divide among serving bowls, mashing a little potato against the side of the pan, using a fork, to thicken the stock.
  • 3. Slice the lamb as thinly as possible then divide among the bowls. Pour over the hot stock (the stock will gently cook the lamb), drizzle with pesto, then serve.