A light and fresh side dish that takes about 10 minutes to make and can be done while the lamb is resting. Add a handful of shredded mint with the lemon zest if you like.
30g unsalted butter
12 spring onions, trimmed and cut into 3cm lengths
4 little gem lettuces, ends trimmed and quartered through the root
125ml chicken or vegetable stock
400g frozen garden peas
Zest of 1⁄2 lemon
- Place a large sauté pan or shallow casserole over a medium high heat. Add 15g butter and, when foaming, add the spring onions and a pinch of salt. Cook for 2-3 minutes, stirring occasionally, until a little golden in places.
- Push the onions to one side of the pan and add the remaining 15g butter. Add the lettuce quarters on one of the cut sides and leave for a minute or two until golden, then turn and cook on the other cut side for a minute until golden.
- Stir the lettuce and onions together then add the stock and peas. Season and simmer for 2 minutes until everything is piping hot. Scatter over the lemon zest and serve.