Lamb With Baby Vegetables - cooking recipe

Ingredients

2 tbsp olive oil
1 1/2 lbs lamb shoulder chops, cut into 1 inch cubes
2 bunches spring onions, white parts only
1 bunch young carrots, trimmed, peeled
1 1/2 lbs baby potatoes
3/4 cup dry white wine
20 oz frozen lima beans
1 tbsp mint leaves, plus extra, to serve

Preparation

Heat half the oil in a large, heavy-based saucepan on high. Pan-fry lamb, in batches, 4 mins each batch, until browned. Remove from pan. Heat remaining oil in same pan. Add onion, carrots and potatoes. Top with lamb and pour in wine. Season to taste. Reduce heat to low and cook, covered, 20 mins, or until lamb is tender and potatoes are cooked.
Meanwhile, cook lima beans in a saucepan of boiling salted water 2 mins, then drain. Rinse with cold water. Add to saucepan with lamb, along with mint and heat through. Sprinkle with extra mint to serve.