3 to 4
Easy
25 minutes
30 minutes
Trim any excess fat from the lamb and cut into chunks. Brown over a medium-hot heat in a spoonful of oil. Remove from the pan and season.
Reduce the heat and add 1 T olive oil to the pan. Stir-fry the spring onions for a minute or two. Stir in the garlic. Pour in the wine and stock and bring to a bubble, stirring to dissolve any brown bits.
Return the lamb to the pan and simmer for 10 minutes. Add the marrows, carrots and beans. Simmer, covered, for about 10 minutes or until just tender. Add the remaining vegetables. Cover again. Simmer for 10 minutes, or until the lamb and vegetables are just cooked. Check the seasoning.
Serve topped with the mint sauce.
