SPINACH & BEAN BROTH

This gentle broth infused with lemon and herbs makes a lovely light base for the lamb.

1 tablespoon butter 2 medium shallots, finely diced 2 cloves garlic, thinly sliced 2 teaspoons rosemary, very

finely chopped 2 bay leaves rind of 1 lemon, finely zested 6 cups good-quality chicken

stock 2 tablespoons lemon juice 2 teaspoons sherry vinegar salt and pepper 3 cups peas, thawed 2 cans butter beans, drained 150g baby spinach leaves

In a large pot heat butter and sizzle shallots gently until tender but not browned – about 5 minutes. Add garlic, rosemary, bay leaves, lemon zest and stock. Simmer until reduced by one third, about 15 minutes. Remove bay leaves, add lemon juice and vinegar and season to taste.

To serve, place peas and drained butter beans in a bowl. Cover with boiling water. Stand for 1 minute then drain. Divide spinach between 8 heated serving bowls. Top with beans and peas. Arrange sliced meat on top and divide over the boiling hot broth. Serves 8