Serves 6

Peas are the perfect match with lamb and with the fresh minty flavour in the peas there’s no need for sauce. If you prefer, you can add a little more stock to the purée to make it softer and more moist.

Ingredients

• 12-18 small lamb cutlets, trimmed of fat
• 2 Tbsp olive oil
• 3 sprigs fresh thyme, chopped
• Salt and freshly ground black pepper
• 1kg frozen minted peas
• 3-4 sprigs mint
• 2 Tbsp vegetable or chicken stock
• 3 large carrots
• 3 parsnips
• 1 Tbsp butter
• 300ml chicken stock

Method

Put the lamb cutlets in a shallow bowl and toss with the oil, thyme, salt and pepper. Put aside while you prepare the vegetables.

Bring a large saucepan of salted water to the boil and tip the peas in with the mint sprigs. Simmer for 5 minutes until tender. Drain well and place in a blender or food processor with the stock. Blend until smooth, season to taste and return to the pan to keep warm.

Peel the carrots and parsnips and cut into fine ribbons, using a mandolin or potato peeler. Melt the butter in a pan, toss in the ribbons of carrot and parsnip and add the chicken stock. Cook 2-3 minutes until just starting to wilt. Drain before serving.

Meanwhile, heat a heavy-based frying pan or BBQ hotplate and sear the cutlets on each side for 3 minutes or until golden and lightly cooked.

Serve the lamb cutlet son the pea puree with the ribbons of vegetables to the side.