Continued from page 1
Once cooked place to one side and leave for 15 minutes to absorb juices. Take roasting tin and all juices and filter through a fine sieve. This is what you will use for stock. Put this back into a pan and reduce down, you may need to add a little cornflour to thicken depending on how you like your stock. The Greeks like it quite thick, I'm told by my www.helensrecipes.com staff.
You can prepare side dish at any time as you only need to reheat it for a few minutes. In a blender put all side dish ingredients and roughly blend (blitz function) - note this should not be a puree - you need to keep some texture.
I love to serve this dish with baby new boil potatoes which have been left to cool. Put a few in middle of a plate and place some lamb on top, then drizzle pea and mint around plate.
If it's dinner for family I would suggest some roast potatoes, lamb covered in thick gravy and pea and mint as a side.
Famous chef to the stars Helen Porter, cooks fab dishes for www.helensrecipes.com the totally free recipes site for cooks under pressure!