Poached Lamb with Spring Vegetables

20 minutes


2 cups (800ml) Massel Beef Style Liquid Stock
1 bunch baby (Dutch) carrots, trimmed
1 bunch baby turnips 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


  • 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.