I thought it might be nice to give you a recipe I did this evening, but it’s mostly an aide-memoire.

You will need:

For the lamb:

Pre-heat the oven to 200°C.
Ensure you have a nice piece of french trimmed lamb, with the bones at the end cleaned so that it will be easy to slice into individual portions later. Also, remove any fat on the outside of the lamb.
Start by browning off the lamb in the roasting tin on the hob, once this is done, brush the outside with the mustard and sprinkle on the chopped herbs – mint & rosemary are a good combination.
Now put it into the hot oven – around 20 minutes will give you a medium pink middle, 30 minutes will be more well done. Ensure it rests out of the oven for 10 minutes once it’s done.

For the pea pancakes:

Whilst the lamb is cooking, take the fresh or thawed frozen peas and blend together in a liquidizer with the egg and the egg yolk, the flour and the cream. In a griddle, melt the butter until it is nut brown in colour and add that to the blender. Season to taste and blend until smooth.

Drop a small ladle’s worth of the mixture onto a hot griddle brushed with some oil or butter. This quantity will do you around 6-8 pancakes of 80mm in diameter – remember they will spead out on the griddle.

Once done, set onto a wire rack and top off with some small thumb sized floretts of cauliflower that have been quickly blanched in salted boiling water.

Add some of the grated chedder (you could use red lecicester instead) on top.

For the tomato salsa dressing:

Take the skinned and seeded plum tomatoes, and chop into small pieces. Combine with a little white wine vinegar, chopped corriander and optionally some finely chopped red onion.

To assemble:

Quickly flash the pancakes under a hot grill to melt the cheese.
Cut the lamb into individual portions (they’ll look like lamb chops now!).
Plate up the lamb and pancakes and dress with the tomato salsa.