Preparation

For the Chargrilled Lamb

1. Attach the GRILL plates to the Griddle and Grill, and set the temperature to 240˚C.
2. Whilst the plates are heating, season the racks of lamb and rub them with olive oil.
3. Once heated, place the two racks of lamb on the lower grill plate and close the lid.
4. For the first minute keep pressing down to ensure nice, neat grill lines.
5. Then leave to cook for between 6 and 8 minutes depending on the size of the meat for a medium to rare finish. Add another 2 to 3 minutes for medium to well done.
6. Lightly cover with tin foil and leave to rest on a wire rack for 5 minutes before carving.

For the Pea Puree

1. Melt the butter in a saucepan.
2. Add the shallots, celery and garlic and cook over a medium heat for 3 minutes until softened, occasionally stirring.
3. Add the baby gem lettuce and the stock. Bring up to the boil, and cook for 6 minutes, occasionally stirring.
4. Add the frozen peas and bring back to the boil. Cook on a medium heat until just tender.
5. Remove from the heat. Drain off half the stock and reserve. Add the pea mixture and mint leaves to a food processor and blend on high for approximately 3 minutes. Add a little of the reserved stock, if needed, to produce a smooth and thick consistency.
6.  Season to taste and set aside.

For the Potatoes

1. Place the potatoes in a pan of boiling salted water along with a sprig of mint. Continue to gently boil until the potatoes are ready.
2. When ready, drain the potatoes and melt the butter into the potatoes.

For the Carrots

1. Steam the carrots until ready and toss with the butter before serving.

To Serve

1. Lay the individual cutlets onto the centre of the plate. Place the potatoes and carrots around the meat.
2. Place a large spoonful of the pea puree onto the plate.
3. Garnish with pea shoots and a drizzle of gravy.