This recipe traditionally uses beef, but Valli Little has used new-season lamb. The meat is thinly sliced and gently poached in hot stock just before serving.

Prep Time : 0:05 | Cook Time : 0:12 | Total Time : 0:17 | Serving : 4 person.

Ingredients

• 2 cups (500ml) Massel beef stock

• 1 bunch baby (Dutch) carrots, trimmed

• 1 bunch baby turnips (see notes), 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

Method

• 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.