Get a bowl of iced water at the ready and
bring a large pan of salted water to the boil.
Cook the asparagus in the water for 3 mins,
then scoop into the iced water with a slotted
spoon. Cook the peas for 2 mins, then place
in the iced water. Cook the broad beans for
another 2 mins, pop into the iced water,
then remove them from their skins. Cut a
cross in the bottom of each tomato, then
blanch in boiling water for about 10 secs
before placing in iced water. Peel, quarter
and deseed the tomatoes and cut the flesh
into small chunks.
Heat the oil and coriander seeds gently
in a small saucepan, then take off the heat
and stir through all the veg and the vinegar.
Season with salt and pepper, and stir
through the tarragon and mint.
Heat a large griddle pan or barbecue.
Season the lamb with salt and pepper, and
cook for 4 mins on each side for medium,
or 6 mins for well done. Serve each lamb
chop with the vegetable dressing.