Lamb with Peas and Lettuce

A gently spring-like way with lamb

1. 1

   Trim the lamb of fat and gristle so you are left with two cylinders of meat 4cm-5cm across and weighing about 175g each. Freeze and trimmings for stock.
   Slice one of the garlic cloves and put it in a large bowl with the romsemary. Season the lamb with pepper then add to the bowl, along with a splash of olive oil. Toss everything together until the meat is well coated. Leave to stand for a couple of hours.
   Heat the oven to 220C/Gas Mark 8. Melt a good knob of butter in a frying pan. Crush the remaining clove of garlic and add to the frying pan. Crush the remaining clove of garlic and add to the pan, along with the spring onions and a pinch of salt. Cook over a gentle heat until the onions are soft, but not brown. Add the wine and bubble away for a few minutes then throw in the lettuce has softend and the peas are tender. Taste and season.
   Remove the lamb from the bowl and wipe off any bits of rosemary and garlic. Heat a heavybased ovenproof frying or griddle pan until it's smoking hot. Season the lamb generously with salt, then sear the fillets for 2 mins on each side. Transfer the pan to the oven for 7-8 mins or until the meat is medium-rare in the middle. Tip onto a plate or board, cover loosely with foil and leave to relax for at least 5 minutes, preferably 10.
   Gently reheat the peas if necessary then stir in a handful of tarragon and add a couple of good squeezes of lemon juice to taste. Remove from the heat, season again if necessary , the stir in a few more knobs of butter to thicken the juices a little.
   Divide the peas, lettuce and juices between 4 wide bowls or pasta plates, cut th elamb into thing slices and place it on top. Scatter a few extra tarragon leaves over the top before serving.