Lamb With Baby Vegetables

1. 1

   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.

2. 2

   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.

* Per serving · 4 servings · Values may vary.

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