Tasmania has had to batten down the hatches for over a week now with 10 metre seas and gale force winds thrashing our island. So a lot of the last week has been spent inside looking at big swell lines and rain squalls coming up the Derwent – perfect weather for soups and stews. Unfortunately we haven’t been able to get out and collect any ingredients of our own – well we have but only as far as our local butcher who had some great lamb I couldn’t pass up. I suppose you could call this more of a spring recipe but who says you can’t eat it now? I didn’t write the rules.

Ingredients:
250g Lamb Back strap cut thinly
2x Garlic Cloves chopped finely
750mL Vegetable Stock
1 Cup of Water
1 Bunch of Spring Onions roughly chopped
4 Medium Spuds diced
Ground White Pepper
500g Peas
Hand full of Mint
Salt and Olive Oil

Method:
1. With olive oil sweat potatoes, pepper and spring onions in a pot. Then add garlic and soften.
2. Add stock and simmer until potatoes are tender. The add peas
3. When the peas are cooked add mint and a little extra spring onion. Then with a potato masher mash a corner of the pot – with thicken it slightly (thanks Jamie Oliver for that tip).
4. At the very last minute add the lamb and serve – the lamb will cook in the heat of the broth.
5. Finish with olive oil and serve with bread and butter.

Really easy and really good.