adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Poached lamb with spring vegetables
0 Likes
Prep Time:
5 minutes
Cook Time:
12 minutes
Total Time:
17 minutes
Chef's twist: Substitute beef with succulent new-season lamb, thinly slice and poach in flavorful stock for a unique twist on a classic dish by Valli Little.
Ingredients:
  • 500ml beef stock
  • 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
  • 150g broad bean
  • 120g green beans, trimmed
  • 2 x 270g lamb backstraps, trimmed
  • Basil pesto, to serve
Instructions:
  • In a large saucepan, bring the stock to a simmer over medium-high heat. Season to taste, then add the carrot, turnip, and potato. Cook until tender, about 6-8 minutes.
  • Combine the eschalot, broccolini, broad beans, and green beans in the pan. Cook for an additional 1-2 minutes until tender. Using a slotted spoon, transfer the vegetables to serving bowls. Lightly mash some potato against the pan's side with a fork to thicken the stock before serving.
  • Thinly slice the tender lamb and distribute it evenly among the bowls. Pour the steaming hot stock over the lamb to cook it gently. Drizzle with flavorful pesto before serving.

Similar Recipes