THIS week’s recipe uses the classic combination of lamb with mint. I’m not a great fan of traditional mint sauce as I think the vinegar detracts from the sweetness of the meat but I can see why people like it. Here, fresh mint is used which lifts both the lamb and the fruit and makes for a complete, easy yet classy dish.

We tend to use saddle of lamb but any cut would do. Do try to use local lamb and, while on the subject, here I’ve used local Ratte potatoes.

Ingredients:

Serves two

Two 200g pieces of lamb

One teaspoon of fresh rosemary - chopped

Rapeseed or olive oil

Butter

Three medium potatoes – boiled in their skins, cooled and thick sliced

One pear – segmented lengthways

Half a red onion – peeled and sliced

Eight apricot halves (use drained tinned ones if you can’t get fresh)

A small handful of fresh mint – shredded

A handful of rocket

A handful of chard

Salt and freshly ground black pepper

Method:

Pre-heat the oven to 220°C (gas mark 7) Coat the lamb in the rosemary and season with salt and pepper. Heat a frying pan and add one tablespoon of olive oil. Seal the lamb on all sides and place in the oven for about 15 minutes – I’d recommend it being pink inside but not too rare.

Remove from the oven and cover the pan with a lid and then a tea towel while the meat rests. It will keep warm like this for at least 15 minutes and be much juicier than if it was served immediately.

Meanwhile, heat another frying pan and add one tablespoon of olive oil and a knob of butter (the oil prevents the butter burning). Sauté the potato for a couple of minutes until they begin to colour and season. Add the pear segments and sliced onion and cook for a couple of minutes. Add the apricots for a further two minutes. Then add the shredded mint with the rocket and chard, shaking the pan until the leaves have wilted.

To serve, spoon the potato, fruit and leaves mix onto warm plates, placing the lamb on top.