I love this time of year with wonderful fresh garden produce available, sweet broad beans and lovely herbs such as mint and rosemary coming into their own. New potatoes are in season too and it is such a treat to used these deliciously flavoured potatoes in salads or roasted whole in their skins seasoned with salt and pepper. On warm days, we sneak our first summer picnics, a rug underarm and a few baked goodies in our hamper, happily whiling away a few hours in the fields. Evening suppers in the garden are something to look forward to after work – why not try this light summer salad using the best of May's ingredients, served with succulent lamb in a rich sauce.

Rosemary Lamb Cutlets with Summer Mint and Bean Salad

Preparation time 20 minutes Cooking time 30 - 35 minutes

Serves 4
For the lamb
2 racks of lamb, French trimmed weighing 300g each
salt and pepper to season
2 tbsp olive oil
2 shallots, peels and quartered
2 cloves of garlic, peeled and crushed
1 large sprig of fresh rosemary
250ml Madeira wine
3 tbsp redcurrant jelly
100ml water
For the salad
600g/21oz new potatoes
200g/7oz feta cheese
4 spring onions, finely chopped
150g/5 ¼ oz mange toute
200g/7oz broad beans
200g/7oz fresh or frozen peas
2 tbsp olive oil
juice and grated zest of 1 large lemon
salt and pepper to season
15g/½oz fresh mint, finely chopped
Preheat the oven to Gas Mark 5/190C/375F and season the lamb with salt and pepper. Heat the olive oil in an oven proof stove top pan with the shallots, garlic and rosemary. Add the lamb and lightly brown for about 5 minutes, then add the Madeira. Transfer the pan to the oven and roast for 20 – 25 minutes. Whilst the lamb is cooking simmer the new potatoes in boiling water for 20 – 25 minutes until soft. Simmer the peas, beans and mange toute in salted boiling water for 5 minutes. Drain both the potatoes and beans and blanch them in ice cold water. Whisk together 2 tablespoons of olive oil, lemon juice and zest with the fresh mint and season with salt and pepper. Toss the cold potatoes and green beans together in a bowl and spoon over the dressing. When the lamb is cooked, remove from the pan and leave to rest for a few minutes. Return the pan to the heat, add the redcurrant jelly and water to the juices in the pan and whisk over a gentle heat until the jelly has dissolved. Cut the lamb into individual cutlets and serve with the rich Madeira sauce and fresh bean salad.