Spinach and bean broth

This gentle broth infused with lemon and herbs makes a lovely light base for the lamb. To serve with the lamb, arrange sliced lamb on top of the peas and beans before adding the boilinghot broth.

Serves 8

Ready in 30 minutes

1 Tbsp butter

2 medium shallots, finely diced 2 cloves garlic, thinly sliced

2 tsp rosemary, very finely chopped 2 bay leaves zest of 1 lemon, finely grated

6 cups goodquality chicken stock 2 Tbsp lemon juice

2 tsp sherry vinegar salt and ground black pepper, to taste 3 cups peas, thawed

2 cans butter beans, drained

150g baby spinach leaves

Method

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 onethird (about 15 minutes). Remove and discard 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, allow to stand for 1 minute then drain. Divide spinach between 8 heated serving bowls, then top with beans and peas and the boiling hot broth.