Lamb with Spring Vegetables

Prepare the vegetables: scrape the potatoes, pod the peas and broad beans, top and tail the carrots and scrape, and peel the baby onions if used  Picture  . Cut the lamb fillets on the bias into slices around ½ inch thick  Picture  . Finely chop the herbs - parsley, thyme, mint and chives to deliver a tablespoonful or so of each but keep separate.

Cook the vegetables separately. Simmer the potatoes in salted water until just tender, drain and dress with a little olive oil and some chopped chives and keep warm. Simmer the broad beans for about five minutes, drain and allow to cool, and then peel any beans that are quite large. Simmer the peas until they are barely tender, drain and mix with some chopped mint. Steam the carrots until barely tender, keep warm and mix in some parsley.

Quickly brown the baby onions in an ovenproof pan and finish off in the oven at 350°F/180°C/Reg4 for about ten minutes or until soft but not falling apart.

Meanwhile liberally salt and pepper the lamb fillet, put a tablespoonful of olive oil into a pan on a high heat and sear the lamb for a couple of minutes on both sides. Take out the lamb and keep in the oven at 350°F/180°C/Reg4. Pour the glass of white wine in the lamb cooking dish along with a tablespoonful of thyme and reduce to a couple of tablespoonfuls.

Meanwhile rewarm the peas and beans, and lay all the vegetables on to hot serving dishes. Put pieces of lamb on the vegetables, pour over the thyme jus and serve  Zoom  .