Lamb Cutlets on a Parsnip Purée and Salsa Verde

Use a sharp knife to cut the fat completely off of the cutlet bones, and then remove all the fat off the back of the cutlets. Season well with salt and pepper  Picture  .

Make the Salsa Verde  Recipe  . Top and tail, and scrape the parsnips, cook in salted water for about twenty minutes, and take out to drain. Mash the parsnips, season with salt and pepper and then beat in milk until you have a thin pureé. Re-season and put to one side.

Scrape the new potatoes and blanche in boiling water for about five minutes. Drain well in a colinder, salt and pepper and put into an ovenproof dish with the butter. Put into the oven at 425°F/210°C/Reg7 and cook stirring from time to time for 45 to 50 minutes until golden and soft.

After ten minutes or so put the lamb in the oven at the same temperature. Roast for around 40 minutes, then take out and let rest covered with foil for five minutes or so.

Meanwhile top and tail the beans. Cut the olives in half, remove the stones and then cut into half again. Cook the beans in boiling salted water for about five minutes so that they are still al dente. Drain, stir in the olives and keep warm to one side  Picture  .

Compose the dish by re-warming the parsnip pureé and spooning a little on to hot serving plates. Carve the joints into cutlets  Picture   and two or three on to the pureé. Spoon a little of the Salsa Verde over the lamb.

Take the potatoes out of the oven  Picture  . Add some of the beans and the potatoes to the serving dishes  Zoom   and serve immediately.