Quick crispy lamb with pea purée

Method

1. Preheat the oven to 220C/fan200C/gas 7.
2. In a food processor, whizz up a third of flatbread with a small handful fresh mint leaves, to coarse crumbs. Season and spread on a plate. Beat egg in a bowl.
3. Season lamb loins or neck fillets, dip in the egg and roll in the crumbs. Put on a baking sheet and cook for 10 minutes. Add the rest of the flatbread to the oven and cook everything for a further 8-10 minutes, until the lamb is medium and the bread is golden. Rest the lamb for 5 minutes.
4. Meanwhile, boil petits pois in a pan for 4-5 minutes, until tender. Drain and tip into the food processor. Add 3 tablespoons half-fat crème fraîche, a small handful fresh mint leaves and season. Pulse to a coarse purée, divide between 2 small bowls and garnish with more fresh mint leaves.
5. Thickly slice the lamb and tear the flatbread into chunks. Divide between plates and serve with the pea purée.