- Heat the olive oil in a large saucepan, add the lamb cubes and brown off. Add the vegetable stock, potatoes, garlic and baby carrots. Simmer for 30 to 40 minutes and then add all the beans and the fresh mint. Submerge mint and cook for about 10 minutes, until green beans are tender.
- Season to taste and serve in bowls with a small spoonful of green pesto on top, scattered with a few mint leaves, and large chunks of granary bread.