1tbsp plain flour
1/2 bunch spring onions,trimmed and sliced
100g baby carrots,trimmed and halved
100g frozen peas
100g broad beans
200ml lamb stock,made with 1/2 stock cube
150ml apple juice
2 sprigs mint
2 sprigs thyme
400g new potatoes,to serve
Preheat oven to 160c/140c fan/gas 3.Heat oil in a pan and cook lamb until lightly browned on all sides.
Transfer to a casserole dish,leaving any fat in the pan.Sprinkle the flour over the meat and toss to coat.