Lamb with Peas, Broad Beans and Roasted New Potatoes

We are now coming towards the end of spring, meaning the end of certain wonderful spring produce. I know that nowadays, you can find year-round produce in our supermarkets meaning we can eat pretty much anything we want, whenever we want. However, encouraged by a French upbringing, there is still something special about going to your local grocers or market and picking out some amazing seasonal produce (despite getting some odd looks whilst prodding, poking and smelling everything I find). 

This recipe makes the most of the fine produce we can get our hands on this time of year. Spring lamb, broad beans and peas, golden new potatoes, all brought together with a lemon parsley dressing. Perfect served for lunch on a bright May day (a glass of wine alongside would be welcome too!).

Lamb with Peas, Broad Beans and Roasted New Potatoes

(Serves two people)


Ingredients

- 250g lamb neck fillet
- 100g fresh peas
- 100g fresh broad beans
- 250g new potatoes
- 4 tbsp extra virgin olive oil
- 1 and 1/2 tbsp fresh lemon juice
- 1/4 bunch of fresh flat leaf parsley
- Sea salt and ground black pepper to taste


Method

- Preheat the oven to 180C (350F).
- Wash the potatoes and place in a baking tray. Drizzle with olive oil, sprinkle with sea salt and black pepper and toss to evenly cover. Place in the preheated oven for 25-30 minutes of roasting.
- Season and sear the lamb fillet on high heat with olive oil until well caramelised on all sides.
- Transfer to the oven and cook for 15 minutes for slightly pink, 10 for medium and 5 for the rarer side.
- Remove the potatoes and lamb from the oven, cover with foil and allow to rest for 10-15 minutes.
- Whilst resting, prepare the dressing. Combine 4 tbsp of olive oil with 1 and 1/2 tbsp of fresh lemon juice in a mason jar. Add salt and pepper and 1/4 bunch of finely chopped parsley. Shake well until well combined.
- Blanch the peas and broad beans for 3-4 minutes in boiling salted water, drain and allow to steam dry for a few minutes in the saucepan.
- Stir half of the dressing into the peas and broad beans before spooning onto your plates.
- Arrange slices of the lamb and halved potatoes on top and drizzle with the remaining dressing. A few parsley sprigs can be added to garnish.

N.B- I prefer my lamb only slightly pink. The lamb in the photos has been cooked for 15 minutes in the oven following searing.