Ingredients
Serves 4
4 lamb leg steaks, cut into thin strips
1 teaspoon olive oil
Salt and freshly milled black pepper
1 onion, cut in half and finely sliced
1 leek, washed, trimmed and finely sliced
2 carrots, peeled and cut into small dice
2 celery stalks, cut into small dice
400g potato, cut into small dice (skin on)
2 large garlic cloves, crushed
1 pinch dried chilli flakes
750ml hot lamb stock
1 x 400g can chopped tomatoes
100g fine green beans, trimmed and cut into 1 inch pieces
freshly chopped parsley, to garnish
For the garlic toast:
4 thick slices of ciabatta bread
2 tablespoons olive oil
1 large garlic clove, peeled and left whole