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Ingredients
- 1 tablespoon olive oil
- 6 lamb loin chops (about 1 kg/2 lb 4 oz in total), deboned, trimmed, cut into 2 cm (¾ in) pieces
- 60 ml (2 fl oz/¼ cup) white wine
- 500 g (1 lb 2 oz) potatoes, peeled, cut into 1 cm (½ in) pieces
- 2 carrots, peeled, sliced
- 1 red onion, cut into wedges
- 2 mint sprigs
- 250 ml (9 fl oz/1 cup) good-quality vegetable stock
- 500 ml (17 fl oz/2 cups) water
- 200 g (7 oz) Italian flat beans , trimmed, cut into 3 cm (1¼ in) lengths
- 1 cup lightly packed mint leaves, finely chopped
Method
1. Heat the olive oil in a large saucepan over high heat. Cook the lamb, turning occasionally, for 3 minutes or until browned. Remove the lamb and set aside. Discard the cooking oil.
2. Add the wine to the saucepan and scrape the base with a wooden spoon to loosen any stuck-on bits. Cook for 1 minute or until the wine is slightly reduced.
3. Add the potato, carrot, onion, mint sprigs, stock and water. Bring to the boil over high heat. Reduce the heat and simmer, covered, for 10 minutes. Add the beans and simmer, covered, for 5 minutes or until the vegetables are tender.
4. Discard the mint sprigs, then stir through the chopped mint and the lamb. Season to taste with salt and freshly ground black pepper and serve immediately.
