Lamb cutlets with pea salad recipe
 This simple yet sophisticated recipe makes the most of the classic flavours of English summertime. ½ banana shallot, finely chopped250g/9oz lamb trim2 garlic cloves 1 tomato, quartered100ml/3½fl oz dry white wine1 thyme spring1 litre/1¾ pints lamb stockknob of butter1 rosemary sprig1 tsp small capers5 pitted black olives, finely chopped ½ lemon, zest only, peeled and thinly sliced 5 mint leaves, thinly sliced 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 oil6 lamb cutlets, French trimmed salt and ground white pepper 1 tbsp olive oil 6 lamb cutlets, French trimmed salt and ground white pepper 300g/10½oz frozen petit pois peas1 banana shallot, finely choppedpinch mild curry powderpinch ground ginger1 tsp olive oil½ tsp icing sugar1 tbsp finely chopped marjoram100g/3½oz fresh podded peas100g/3½oz fresh podded broad beans 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 flowerswhite leek flowerspea shoots broad bean flowers white leek flowers pea shoots Method 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. 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. 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. 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. 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. 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. 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. 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.