Lamb cutlets with minted pea puree, vegetable medley and crushed potatoes

Boil the new potatoes until tender, drain and crush with a fork. Add seasoning and a knob of butter. Cool and set aside or place in the fridge until reheating later.

In a fry pan heat a little olive oil and the other knob of butter. Pan fry over medium heat the asparagus tips and leek for approx 5 to 6 minutes or until the asparagus is tender. Add 1 tablespoon peas and seasoning and continue to cook for 5 minutes. Remove and place in a bowl in the fridge when cooled for reheating later.

In a blender or mini chopper add all the ingredients for the puree: 1/4 onion, 4 tablespoons peas, 2 teaspoons mint sauce, cream and salt and pepper. Blitz for 20-30 seconds, taking care not to overdo it as you want there to be some texture to the peas. Place in a bowl and set aside for later.

Heat a non stick hot plate, grill or BBQ and cook the lamb chops to your preference.

To serve, heat the vegetables and potatoes. Onto warmed plates add a good dollop of the puree and arrange the lamb cutlets on top of this. In a presentation ring spoon in the potatoes and top with the vegetables medley.

Carefully remove the presentation ring and drizzle a little mint sauce over the lamb cutlets and serve at once.