Ingredients
4 x 170g/6oz lamb chumps, no bone
1 tbsp olive oil
2 tsp fresh oregano, chopped
salt and freshly ground black pepper
For the potatoes
1oz/30g butter
splash of vegetable oil
16 new potatoes, boiled and halved lengthways
2 cloves garlic, peeled and cut into strips
pinch Maldon sea salt
For the peas
170g/6oz fresh or frozen peas
1 tbsp chopped fresh mint
1 tbsp chopped fresh parsley
1 tbsp chopped fresh coriander
2 spring onions, finely chopped
2 tbsp white wine vinegar
2 tbsp olive oil
Method
1. Preheat the oven to 200C/390F/Gas 6.
2. Trim most of the excess fat off the lamb chumps and score the surface with a sharp knife. Rub the olive oil, salt, freshly ground black pepper and chopped oregano into the meat and leave to marinate for at least one hour.
3. Heat a large ovenproof pan or casserole over a medium to high heat. Add the lamb, fatty-side down, and seal until lightly browned. Turn the lamb and brown each side.
4. Transfer the lamb, fatty-side up, to the oven and cook for 6-8 minutes.
5. For the potatoes, heat a large roasting tray on the hob and add the butter and the vegetable oil. When the butter has melted, add the new potatoes, cut-side down. When the lamb has been cooking for 6-8 minutes, transfer the potatoes to the oven and cook both the potatoes and the lamb for a further 10 minutes.
6. Sprinkle the potatoes with the sea salt and garlic strips and allow to cook for a few more minutes.
7. Take the lamb and the potatoes out of the oven and allow to rest for 10 minutes.
8. For the peas, bring a large pan of water to the boil. Add the peas and cook briefly until just tender then drain and refresh under cold water.
9. Keep half the peas in the pan, and place the other half into a food processor with the mint, parsley, coriander and spring onions. Blend until smooth then add the vinegar and olive oil and blend again to combine.
10. Add the pea puree to the pan with the other peas, season and warm over a gentle heat.
11. Slice the lamb and serve on top of the garlic potatoes. Spoon the pea puree over the lamb and serve.
