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Easter Lamb Recipe

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225 g baby carrots tops trimmed

250 ml chicken stock

200 g courgettes sliced lengthways

100 g baby fennel trimmed and cut in half lengthways

sea salt and freshly ground black pepper

150 g asparagus trimmed to 6cm lengths

400 g new potatoes sliced thickly

a large bunch of fresh mint leaves picked

125 ml olive oil

100 g baby leeks trimmed

250 g fine or yellow beans trimmed

1 leg of lamb about 2 kg

1 clove of garlic peeled

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