What you need:
600 g of lamb
1 kg of potatoes
1 bunch of asparagus
1 handful of pea shoots
1 small handful of tarragon
1 small handful of parsley
1 cup of fresh peas
grated zest of 1 lemon
1/2 dl cream
2 dl white wine
8 dl of vegetable broth
salt and pepper
How to make it:
Cut the lamb meat meat into cubes (2 x 2 cm).
Cook the meat in white wine and vegetable broth for approx. 45 minutes.
Remove during cooking impurities with spoon.
Cut the carrots and potatoes into coarse pieces and cook until tender in lightly salted water.
Separate the fond from the meat
Pour the stock into a pot along with the cream.
Bring to a boil and add the sliced asparagus for the 1-2 minutes.
Add meat, potatoes, carrots, chopped herbs, pea shoots and lemon peel.
Season with salt and pepper.
Serve in deep warm plates.