A light and fresh side dish that takes about 10 minutes to make and can be done while the lamb is resting. If desired, add a handful of grated mint with the lemon zest.
30 g unsalted butter
12 spring onions, cleaned and cut into 3cm pieces
4 little gem lettuce, ends trimmed and quartered by the carrot
125 ml chicken or vegetable stock
400 g frozen peas
zest of ½ lemon
- Place a large sauté pan or shallow frying pan over medium heat. Add 15 g of butter and, when it foams, add the spring onions and a pinch of salt. Cook for 2-3 minutes, stirring occasionally, until slightly golden in places.
- Push the onions to one side of the pan and add the remaining 15g butter. Add the quarters of lettuce to one of the cut sides and let sit for a minute or two until golden brown, then flip and cook on the other side for a minute until golden brown.
- Stir together the lettuce and onions, then add the stock and peas. Season to taste and simmer for 2 minutes until piping hot. Sprinkle over the lemon zest and serve.