How To Cook Lamb Spring Broth, Garlic, New Season Potatoes & Garden Peas
Prep time
Cook time
Difficultyeasy
Serves2
Ingredients
500g diced lamb
500ml chicken bone broth
Handful jersey royals or new crop potatoes peeled & washed
Handful wild garlic or tender spinach
Small handful fresh peas
Fresh chopped parsley to finish
Sea salt & cracked black pepper to taste
Method for the broth
Cover the lamb with cold water and bring to the simmer.
Drain lamb then cover with the broth, bring back to a simmer and skim away any white scum that comes to the surface.
Simmer for one hour then add the potatoes and turnip (if using) and continue to simmer covered until both the potatoes and lamb are tender when pierced with a skewer.
Season to taste.
Finally add the wild garlic (if in season) or spinach if not, peas, and parsley, before simmering for a minute and serving.
To serve
Serve the broth piping hot with warm crust bread and butter. For extra punch add a few fine capers to the broth just before serving.
