2 lamb loins, 175g each

oil, butter and rosemary to cook

1 head little gem

1 diced shallot

1 clove sliced garlic

150g peas

150ml chicken stock

25g butter

50g crème fraiche


1. Rub oil on the lamb, season well

2. Fry for approximately 3 minutes, turning occasionally

3. Add the butter and rosemary, baste well

4. Cook at 200°C for 8 minutes, take out of the oven and rest for 5 minutes

5. Gently fry the shallot and garlic for 5 minutes

6. Add the lettuce and stock, bring to boil

7. Add peas, cook for 2 minutes

8. Add butter

9. Serve slices of lamb on top of the lettuce, add crème fraiche at the last minute and some mint leaves