Ingredients

• ½ banana shallot
• finely chopped
• 250g/9oz lamb trim
• 2 garlic cloves
• 1 tomato
• quartered
• 100ml/3½fl oz dry white wine
• 1 thyme spring
• 1 litre/1¾ pints lamb stock
• knob of butter
• 1 rosemary sprig
• 1 tsp small capers
• 5 pitted black olives
• finely chopped
• ½ lemon
• zest only
• peeled and thinly sliced
• 5 mint leaves
• thinly sliced
• 1 tbsp olive oil
• 6 lamb cutlets
• French trimmed
• salt and ground white pepper
• 300g/10½oz frozen petit pois peas
• 1 banana shallot
• finely chopped
• pinch mild curry powder
• pinch ground ginger
• 1 tsp olive oil
• ½ tsp icing sugar
• 1 tbsp finely chopped marjoram
• 100g/3½oz fresh podded peas
• 100g/3½oz fresh podded broad beans
• broad bean flowers
• white leek flowers
• pea shoots

Directions

• To make the lamb sauce
• place a large pan over a high heat. Add the lamb trim and cook
• turning frequently
• until caramelised all over. Remove the lamb trim and set aside. Add the shallots and garlic to the pan and cook for 5 minutes until caramelised. Deglaze the pan with the white wine and bubble until reduced to a glaze. Return the lamb trim to the pan with the tomato and thyme.
• Add the lamb stock to the pan and bring to a rapid boil until the liquid has reduced down to a pourable sauce. Remove from the heat and add one stick of rosemary and leave to infuse for 10 minutes. Pass through muslin or a fine sieve into a clean pan and set aside. Discard the lamb trim and shallots.
• Lightly oil the lamb cutlet and season both sides with salt and white pepper. Heat a griddle pan over a high heat
• add the lamb cutlets and cook for 2–3 minutes on both sides. Remove the cutlets from the pan and set aside to rest.
• To make the pea salad
• put the defrosted peas in a blender with the shallot
• curry powder
• ground ginger
• olive oil and icing sugar and pulse for 30 seconds. Add the marjoram and pulse again then transfer to a bowl
• stir in the raw peas and broad beans.
• Reheat the lamb sauce with a knob of butter
• the capers
• olives
• lemon zest and mint leaves.
• To assemble
• warm the pea purée in pan over a medium heat. Spoon the purée into the middle of the plate and top with the pea salad. Arrange the lamb cutlets around the plate
• spoon over the lamb sauce and garnish with the flowers and shoots and serve.