Lamb with fresh broad beans, spring onion and pecorino

Ingredients

For 1 serving

• Lamb130 g
• Broad beans150 g
• Spring onions2
• Pecorino10 g
• Mint3 g
• Potatoes150 g
• Vegetable broth150 ml
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: lactose, celery,

In season: April – June

Method

1. Cut the lamb into bite-sized pieces of about 3 cm, slice the spring onions, and peel the potatoes and cut them into cubes of about 2 cm. Warm the vegetable stock.
2. Heat the oil in a casserole over medium-high heat and brown the lamb with the spring onions for 6–8 minutes, turning, until the meat is golden and the onions have softened; season with salt and pepper.
3. Add the potatoes and the hot stock, cover and cook over low heat for 25 minutes, until the meat and potatoes are tender.
4. Meanwhile pod the broad beans; if the inner skins are tough, blanch them for 1 minute in boiling water and slip them off by squeezing each bean between your fingers.
5. Add the broad beans and cook uncovered for another 8 minutes, until tender and the liquid has reduced.
6. Turn off the heat, add torn mint and serve with shavings of pecorino.