Roast lamb with minted pease pudding

Method

1. Preheat the oven to 200°C/fan180°C/gas 6. Thinly slice the potatoes. Grease 4 x 10cm ovenproof dishes or ramekins with butter. Arrange the potato slices in each, overlapping them, seasoning and brushing with butter as you go. Bake for 30-40 minutes, until tender and golden.
2. Meanwhile, melt 50g of the butter in a pan over a medium-low heat. Add the onions and a pinch of salt and cook for 15 minutes, stirring occasionally, until soft.
3. Meanwhile, dry-fry the lamb in a frying pan over a high heat for a few minutes. Transfer to the oven and cook for 8-10 minutes for medium-rare. Rest for 5 minutes, then slice. Keep warm.
4. Drain all but 2 tablespoons liquid from the peas and heat in a pan for a few minutes. Blitz in a processor with the mint and remaining butter. Season to taste with vinegar, salt and pepper.
5. To serve, turn out a potato galette on each plate. Top with the onions, lamb and any meat juices. Spoon the pease pudding alongside and garnish with fresh mint leaves.