Photo: Jimmy Pozarik
- 300g yellow-fleshed potatoes such as desiree or pink eye
- 1 onion, peeled
- 1 medium leek, trimmed and washed
- 1/2 a celery heart, washed
- 2 cloves garlic, peeled
- 1 tbsp fresh rosemary leaves
- 125ml extra virgin olive oil
- 300g shelled borlotti beans, fresh or dried
- 400g roast lamb shoulder or leftover lamb roast
- 1 tbsp chopped parsley
- Salt and pepper
Peel potatoes and chop into 2-3cm pieces.
Place in a container of cold water until needed.
Roughly chop onion, leek and celery to fit into a food processor along with garlic and rosemary.
Pulse until vegetables are finely chopped, ensuring they aren't processed to a liquid.
Heat half the olive oil in a large, heavy-bottomed soup pot and add chopped vegetables.
Keep stirring on moderate heat until vegetables have softened, about 2-3 minutes.
Add drained potatoes, along with beans, and keep stirring and frying in the pot for a few more minutes.
Add cold water to cover vegetables by about 3cm, stir and bring to the boil.
Turn down immediately to a very low simmer and keep cooking gently for 3 hours.
Stir every so often to make sure it's not catching and add a little water if too dry.
Cut lamb into bite-sized pieces and stir in.
Simmer for another 30 minutes.
Stir in parsley, season with salt and pepper and serve in bowls.
Finish with remaining olive oil.
- Main Ingredients - Lamb