Roast lamb, Yorkshire pudding, pea purée and mint sauce

1. Preheat the oven to 220ºC/425ºF/Gas mark 7.
2. Bone the lamb, and give it a bash with a meat mallet. Pan-fry it for a minute on each side and season.
3. For the gravy, pour the stock and the wine in a pan and reduce to a quarter. Season to taste.
4. For the pea purée, cook the peas and blitz with 2 tbsp of milk and a pinch of white pepper.
5. For the mint sauce, blanch the mint. Blitz it with the vinegar and sugar.
6. For the potatoes, boil the new potatoes then slice them and cook in a frying pan with a splash of extra virgin, the rosemary, thyme, garlic and seasoning. Cook in the oven for 15 minutes.

For the Yorkshires

1. Place a tablespoon of sunflower oil in four muffin tins and allow to heat in the oven.
2. Whisk the egg, flour, remaining milk and water together. Divide the mixture between the muffin tins and cook for 15-20 minutes.