2 courgettes, grated
2 tbsp finely chopped fresh mint
1 sprig rosemary, leaves only
2 shallots, finely chopped
2 sprigs thyme, leaves only
50g/2oz canned borlotti beans, rinsed and drained
12 Greek black olives, pits removed
50ml/2fl oz balsamic vinegar
salt and freshly ground black pepper
3 tbsp olive oil
2 tomatoes, skinned, quartered and seeds removed
2 x 175g/6oz rumps of lamb
200ml/7fl oz lamb stock