Boil your 2 large new potatoes, in cold water until soft with a little salt in the water.
Lightly season your 4 cutlets with salt and a touch of pepper, heat up a frying pan with a little oil and fry of your lamb cutlets either side for 2-3 mins, this should leave them a nice pink in the middle. If you prefer your lamb well done then cook for 5-6 mins either side.
Tenderstem broccoli and peas
Lightly fry off your tenderstem broccoli in a large frying pan, until a little colour, turn them over and add your 50g of fresh peas and 50ml of double cream, season with chopped rosemary and a touch of salt and pepper.
Bring briskly to the boil and take it off the stove.
Take your large potato and place it on the top of your dish this will be the resting piece for your lamb cutlets.
Take your broccoli out of the pan and arrange it next to the potato, rest your lamb cutlets across the top of your potato.
Finally with the peas and rosemary left sauce the whole dish sporadically and sauce the lamb.
To finish the whole thing, rip of sprigs of watercress and place them around your lamb and broccoli.
Prep time: 25 mins
Cook time: 40 mins
4 lamb cutlets
2 large new potatoes
10 stems of tenderstem broccoli
50g fresh peas
50ml double cream
15g unsalted butter
1 stick of rosemary or 5g of dried rosemary
20g fresh baby watercress