As winter comes to a close, celebrate the new season with this dish that is packed with all the flavours of spring.


Equipment: Large frying pan with lid
Serves: 4

  • 1 tbsp olive oil
  • 8 lamb leg steaks
  • 250g (9oz) new potatoes, halved
  • 350–400ml (1½ –1¾ cups) fresh chicken stock
  • 20g (3⁄4oz) unsalted butter
  • 3 baby gem lettuces, quartered 
  • 150g (5oz) frozen peas
  • 2 tsp white wine vinegar
  • 2 tsp Dijon mustard
  • handful of flat-leaf parsley, finely chopped    



  1. Heat the oil in a large frying pan over a medium–high heat. Season the lamb with salt and pepper and brown all over until just cooked, then remove to a plate and set aside.
  2. Add the potatoes to the pan and pour in the stock so it just covers the potatoes; season with salt and pepper. Cover and cook for 10 minutes.
  3. Remove the lid and add the butter, baby gem and peas. Fry in the buttery juices for 2–3 minutes, then add the vinegar and mustard.
  4. Return the lamb to the pan and cook for 1–2 minutes more to warm through. Serve sprinkled with the parsley.