Ingredients

Step by step

1. Put the lamb cutlets into a dish or large sealable bag. Add the mint, the rosemary sprig, 1 tablespoon of olive oil, the lemon zest and juice and plenty of black pepper. Rub into the meat and leave for at least 30 minutes or chill overnight.
2. Preheat the oven to 220°C, fan 200°C, gas 7. Make the salsa: toast the hazelnuts in a dry frying pan until lightly golden, then tip out and leave to cool. Transfer to a food processor with the mint leaves and capers, and pulse a few times until coarsely chopped. Add the lemon zest and juice, then drizzle in the olive oil with the motor still running until you make a smooth green sauce. Season.
3. Tip the lamb cutlets into a roasting tray with their marinade, drizzle with the remaining olive oil, and season with salt. Cook in the oven, on the top shelf, for 10-15 minutes until the fat is golden and cooked to your liking. Remove the lamb (leaving the herbs in the tin) and rest in a warm dish, covered with foil.
4. Put the butter into the hot roasting tin, and leave to melt. Stir in the leeks and return to the oven to cook for 5 minutes until soft. Mix in the broccoli and cook for 2 minutes, then add the asparagus and stock, and cook for 5 minutes. Next add the peas and beans, and cook for a final 5 minutes or until the veg is tender. Remove from the oven and place the rested lamb cutlets back on the tray, or transfer to a platter or plates to serve, spooning over some of the minty salsa. Serve scattered with more lemon zest and mint leaves, and buttered new potatoes alongside.

Serve with

Crispy squashed potatoes