- 1 bunch asparagus, trimmed and sliced
Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…
- 140g podded pea, frozen are fine
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- 140g podded broad bean, frozen are fine
A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…
- 3 tomatoes
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 6 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tbsp coriander seed
The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…
- 2 tbsp red wine vinegar
- handful tarragon leaves
A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
- handful mint leaves
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 6 large lamb chops
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.