Recipe
Poached Lamb with Spring Vegetables
20 minutes
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
-
Step 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.
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Step 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.
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Step 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.
