Lamb with Salsa Verde

Method

Boil the potatoes in salted water for 15 minutes until tender. Meanwhile, to make the salsa Verde, place the mint and parsley in a small food processor with the capers and brine, garlic, mustard, 2 tablespoons of water and half the lemon zest and juice. Pulse until you have a rough paste. Alternatively, finely chop all the ingredients and
mix together until well combined. Season to taste then divide between 2 bowls.

Toss the lamb steaks in 1 bowl of salsa Verde until well coated. Heat a non-stick frying pan over a high heat until it starts to smoke. Add the lamb steaks and cook for 3-4 minutes on each side until medium-well done. Transfer to a plate and leave to
rest for 5 minutes.

Wipe the pan clean and heat some spray oil. Add the leek with 2 tablespoons of water and cook covered, over a medium heat, for 3-5 minutes. Add the peas and cook for
a further 3-5 minutes, tossing occasionally, until softened.

Season to taste with sea salt and black pepper.

Drain the potatoes, steam dry for 2 minutes then return to the pan with the peas and leeks. Add the rest of the lemon juice and zest and the remaining salsa Verde.

Serve with the rested lamb steaks and enjoy!