Method

1. For the vignole: heat a good glug of olive oil in a pan and fry the spring onions and garlic over a low heat. Add the lemon zest and mix. Continue to fry until the onions are softened, but not coloured.

2. Chop the tips off the asparagus. Set aside the tips and add the main part of the asparagus to the pan along with the rosemary. Stir in the broad beans and peas.

3. Cut the artichoke quarters in half again to make eighths. Add the artichoke eighths and the sprig of mint to the vegetable pan and cook for 2-3 minutes.

4. Add the reserved asparagus tips and pour in enough chicken stock to cover the vegetables. Stir well and season with salt and pepper, to taste.

5. Cover the surface of the vegetable stew with the slices of Parma ham. Season the top of the ham with pepper and continue to cook over a medium heat until the liquid has thickened. While the vignole is simmering, cook the lamb and then keep the vignole warm.

6. For the lamb: marinate the lamb cutlets in a little olive oil and lemon juice in a shallow non-reactive dish. Add salt and pepper to taste.

7. Heat a griddle pan until hot. Cook the lamb fat-side down on the griddle and then turn the meat over to allow the flesh to cook (for about 8-12 minutes, depending on how well done you like your meat).

8. Remove the lamb from the pan, cover and set aside in a warm place to rest.

9. To serve, sprinkle the chopped mint over the vignole and mix. Serve the lamb cutlets with the vegetables on the side.