Remove the cutlets from the fridge, bring to room temperature
and season with salt and pepper.
Preheat a griddle or frying pan large enough to hold the lamb
until it sizzles when you add a drop of oil.
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.
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.
Leave to rest in a warm place for half the cooking time before
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.
Scatter with pea shoots tossed in lemon juice, shallots and
Simple new season potatoes cooked with the mint stalks.