A wonderful summer recipe for lamb, broad beans and mint.
Lamb with broad beans, shallots and mint (serves 4)
1tbsp olive oil
2tbsp unsalted butter
4 boneless lamb loin fillets
150g podded broad beans
150ml lamb stock
2 mint sprigs, leaves only
Set a heavy-bottomed frying pan over a medium-high heat, add the olive oil and 1tbsp butter, and brown the lamb on all sides. Continue to cook for 5–7 minutes, turning the meat. The lamb will cook quickly and should be served pink. Remove from the pan and leave to rest in a warm place for 10 minutes.
About five minutes before serving, melt the remaining butter in the pan. Add the shallots and cook for one minute, then add the broad beans and enough stock just to cover. Bring to the boil and cook for two minutes. Add the fresh mint leaves and season.
Slice the lamb (the meat is tender, so can be sliced quite thickly) and divide it between four warm plates. Spoon the beans beside the slices and serve.
Mark Price is managing director of Waitrose (email@example.com)