LAMB AND ROAST VEGETABLE SOUP
Prep time overnight Cooking time 2½hours Serves 6 1kg lamb neck 500g beans, soaked overnight 400g mixed fresh vegetables (for example, broccoli, green beans and baby marrows) 2 onions, sliced 4 cloves of garlic 2 tbsp of olive oil 2-3 litres water 1 cube vegetable stock Preheat the oven to 150ºC. Place the meat and beans in a large oven-safe saucepan, adding enough water to cover them, and bring to the boil on the stove. Cover and cook in the preheated oven for about 2 hours. The meat should be very tender. Place the vegetables, onions and garlic on a baking sheet and drizzle with olive oil. Roast for about 20-30 minutes, turning them once during the process. Remove all the bones from the lamb, finely chop the vegetables, peel the garlic and return everything to the pan with the stock cube, adding more water if necessary.
Cook for another 20 minutes. Season before serving.