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” This recipe traditionally uses beef, but Valli Little has used new-season lamb. The meat is thinly sliced and gently poached in hot stock just before serving.”

  • 2 cups (500ml) Campbell’s Real Stock Beef
  • 1 bunch baby (Dutch) carrots, trimmed
  • 1 bunch baby turnips (see notes), 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
  • Select all ingredients
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.

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.

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.

Source :,lamb-recipes

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