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  1. Remove the cutlets from the fridge, bring to room temperature and season with salt and pepper.
  2. Preheat a griddle or frying pan large enough to hold the lamb until it sizzles when you add a drop of oil.
  3. Place the cutlets on the fat to render before searing on the flat sides then cook over high heat turning the cutlets a couple of times once a rich, dark crust has formed, reducing the heat if the meat is getting too charred.
  4. Cook 2 to 3 minutes each side for medium, pressing the meat with your thumb it should be slightly firm to touch and a core temperature of 58°C before resting.
  5. Leave to rest in a warm place for half the cooking time before serving.
  6. Meanwhile, blanch the peas in boiling salted water for 2 minutes then transfer to a blender reserving a little cooking water, puree adding the diced butter a little at a time and a splash of water. Finally, add a handful of picked mint leaves and when smooth, check seasoning and keep warm.
  7. Scatter with pea shoots tossed in lemon juice, shallots and olive oil.

to serve:

  • Simple new season potatoes cooked with the mint stalks.