This makes good use of the tiny lamb pencil fillets from under the saddle, which you can buy at good butchers or supermarkets.
2 lamb pencil fillets
A little vegetable or corn oil for frying
120g podded weight of fresh or frozen peas
A handful of mint leaves
A good knob of butter
Salt and freshly ground black pepper
A handful of pea shoots
2 slices of sourdough or bloomer bread
1tbsp olive or rapeseed oil
Put the peas in a saucepan, cover with water and cook for 6-7 minutes until tender, add the mint leaves, simmer for another minute, then drain. Coarsely blend them in a food processor with the butter, then season to taste and keep warm.
Meanwhile, heat the vegetable oil in a frying pan and cook the lamb fillets for 2-3 minutes, keeping them nice and pink.
Toast the bread on both sides then spoon on the crushed peas. Next, slice the lamb fillets and place them on top, along with the pea shoots; spoon over some olive oil.