225g (8ozs) lean Welsh lamb leg steaks, cut into small cubes – 5ml (1tsp) olive oil – 1 onion, chopped – 150g (5ozs) risotto (Arborio) rice – 600ml (1 pt) stock – Black pepper – 50g (2ozs) sugar snap peas, sliced – 50g (2ozs) frozen peas – Rocket leaves – Parmesan cheese
Heat olive oil in a saucepan and cook onion and lean lamb cubes.
Add risotto rice and stir thoroughly.
Add stock and bring to the boil, season and simmer gently for approximately 30 minutes or until the rice is cooked and all the liquid absorbed. (Add a little more stock to achieve your desired texture/consistency).
During the last 5 minutes of the cooking time add sugar snap peas and frozen peas, stir together and cook until sugar snaps just start to soften.
Season and finish off served with a handful of rocket and grated parmesan cheese.
225g (8oz) Welsh lamb neck fillet, cut into small cubes – 15ml (1tbsp) fresh parsley, roughly chopped – 15ml (1tbsp) fresh mint, roughly chopped – 15ml (1tbsp) olive oil – 600ml (1pt) vegetable stock – 12 new potatoes, scrubbed and halved – 2 cloves garlic, squashed and peeled – 8 baby carrots, scrubbed – 50g (2oz) green beans, whole – 50g (2oz) frozen broad or soya beans – ½ 410g small can green flageolet beans, drained and rinsed – 30ml (2tbsp) fresh mint, roughly chopped – 30ml (2tbsp) pesto
In a large pan heat the olive oil, add the lamb cubes and brown off. Add vegetable stock plus new potatoes, garlic, baby carrots.
Simmer for 30 – 40 minutes and then add green beans, broad beans, flageolet beans and fresh mint. Submerge mint and cook for about 10 minutes, until green beans are tender.
Season to taste.
Serve in bowls scattered with a small spoonful of green pesto on top and extra fresh mint leaves and large chunks of granary bread.