Sliced lamb with mint sauce and new potatoes

Ingredients

For 1 serving

• Leg of lamb140 g
• Potatoes200 g
• Mint8 g
• Parsley5 g
• White wine vinegar1 teaspoon
• Honey1 teaspoon
• Snow peas100 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: sulphites,

In season: April – June

Method

1. Put the washed new potatoes, skin on, in a pan of cold salted water, bring to the boil and cook for 15 minutes, until a fork slides in without resistance.
2. Meanwhile top and tail the mangetout, pulling off the side string; add them to the same pan for the last 4 minutes of the potatoes' cooking, until tender but crisp, then drain everything.
3. Finely chop the mint leaves and parsley and mix them with the white wine vinegar, honey, half the oil and a pinch of salt, until the honey dissolves.
4. Heat a griddle over high heat until very hot, season the leg of lamb with salt and pepper and cook for 4 minutes per side, until golden outside and pink inside. Rest it on a board for 5 minutes so it stays juicy.
5. Slice the lamb thinly against the grain and serve it with the mint sauce, the halved potatoes and the mangetout dressed with the remaining oil and a pinch of salt.