Gordon combines baby veg and tender meat in his lighter version of a bistro classic
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Make it in winter
You can make a winter version of this dish using venison fillet instead of lamb, cubes of root vegetables instead of spring vegetables and fresh thyme leaves instead of tarragon.
To get ahead, you can slice the lamb a day ahead, and boil the vegetables and refresh them in cold water. Keep everything covered and chilled, then just pan-fry on the day.
Peeling baby onions or shallots can be fiddly. To make the skins slip off easily, soak them in boiling water from a kettle for a few minutes, then drain and leave until cool enough to handle.
I would always recommend using fresh vegetables with the exception of peas. Frozen peas are sweeter than fresh as they are frozen a few hours after picking (peas start to lose their sweetness from the moment they are picked). The only thing that is better than using frozen peas is using freshly picked ones from the garden.
Fillet of lamb
The best cut of lamb for this recipe is the fillet – the eye of meat from the boned loin or saddle. As this is one of the most tender cuts of lamb, it is also one of the most expensive. For a cheaper alternative you can use lamb neck fillets, but cook them for a minute longer.