Peel the carrots and the red onion then thinly slice.
Peel and quarter the mushrooms.
Cut the cherry tomatoes into quarters.
Peel and dice the potatoes then rinse.
Wash and pick the parsley.
Cut the lamb into 2cm cubes.
Heat a large saucepan and add a drizzle of olive oil. Add the potatoes to the pan and sweat with a pinch of salt. Add the carrots and season with salt. Add 200ml water, cover and cook for 10 minutes. Once cooked, stir in a knob of butter to coat the vegetables. Adjust the seasoning and set aside.
Heat a frying pan to hot and add a drizzle of olive oil. Place the lamb in the pan and cook for 3 to 4 minutes, turning often to ensure the lamb is cooked on all sides. Season with salt and pepper then add the onion and cook for a further minute. Add the mushrooms and the tomatoes, season with salt and cook for another minute. Add the parsley and then deglaze with the white wine. Allow the wine to reduce by half.
Serve the vegetables in deep soup bowls with the lamb on top and a drizzle of the cooking juices.
«To vary this dish, use a mixture of baby vegetables readily available in Spring and Summer.»