Minted cutlets with posh peas

Method

1. Rub the lamb cutlets with the mint sauce and set aside to marinate for and hour or so.

2. Boil the potatoes in lightly salted water until tender. Drain and return to the pan. Grate the zest from half the lemon and scatter over the potatoes. Add salt to taste and shake the pan to distribute through the potatoes. Keep warm while you cook the lamb. Squeeze the juice from the whole lemon and set aside.

3. Heat a griddle without any oil until really hot. Cook the lamb for about 4 minutes on each side. If you prefer your meat well done, give it any extra 1-2 minutes. While the lamb is on the heat, cook the peas.

4. Put the peas and garlic into a saucepan and pour over the stock. Bring to a boil, turn down the heat, and simmer for 4-5 minutes, until just tender.

5. Simmer for 4-5 minutes, until just tender. Remove from the heat and transfer everything to a food processor and pulse until the peas take on a coarse texture. Stir in the crème fraiche and add seasoning to taste. Squeeze the lemon juice over the potatoes and serve with the lamb and the creamy pea mixture.