Spring lamb supper with pea purée

I committed the food blogger’s textbook error lastnight. I spent half an hour whirling about my little kitchen making a late supper. As smells of garlic, and lamb gently wafted through the flat, I was practically salivating by the time I plated everything up.

Rather than putting any effort into a nice photograph whatsoever, I took a quick snap and wolfed it down. When I looked back at the picture later, I realised that the lamb steak looked like an unappetizing grey block—if only I’d been able to restrain myself long enough to cut it into slivers and reveal the juicy, pink meat inside then you, dear reader, would be looking at a photograph which did the meal justice, rather than big old lump of meat sat on a bed of pea purée.

There’s little point me writing up a recipe for this supper—the tomato recipe featured in my last blog, and the lamb steaks were simply rubbed in a little oil and pepper and fried for about three minutes on either side.

The pea purée is a refreshingly spring-like take on roasted potatoes. Dice and fry (on a medium-low heat) one large onion in a generous amount of butter—around 50g. Meanwhile cook a few handfuls of frozen peas into boiling water. Weirdly I happen to own a mouli, so I pushed the peas and buttery onions through that. If you don’t happen to have a mouli, then blend everything. Voila—a Michelin-esque bed of pea puree—sophisticated!

I did mess about with lamb stock, red wine and crème fraiche to make a jus, but because the tomatoes are so deliciously sticky and juicy, I’m not sure it was entirely necessary—up to you.

One of the delights of this recipe is that I usually have an onion lying about, I always have frozen peas in my fridge, along with some ailing cherry tomatoes, and a hearty sprig of rosemary on the balcony which refuses to die, no matter what the British weather throws at it. So when I came to cook this, I popped out to Tescos, and splashed out on a £5 pack of organic New Zealand lamb steak…oh, and a bottle of soda water for a John Collins, which goes remarkably well with, well everything.

John Collins
2 parts Bombay Sapphire
1 part fresh lemon juice
1/2 part sugar syrup (use Monin) or make your own (1 sugar: 2 water)
Shake the three ingredients with ice, and then pour into an ice-filled glass. Top up with soda water.