A sun-ripened take on Lamb Broth, built on lemon and herb and finished the way we like it. Ready in about 45 min and easily enough for 4 people.
Free to cook
Prep everything first: chop the aromatics, measure the lemon and herb elements, and pat the lamb dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the lamb. Roast in the hot oven, turning halfway, until golden at the edges and tender.
Stir in the lemon and the rest of the lemon and herb flavours, letting them cook out for a minute until fragrant.
Add the green beans along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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