2 lamb rump steaks or 1 lamb loin (trimmed).  Any cut of lamb you like can be used for this recipe - including leg steaks, lamb chops or rack of lamb separated into individual chops (cooking times will vary).

oilve oil

salt and pepper

small handful fo mint leaves, torn or chopped

small handful of flat parsley leaves, torn or chopped

250g fresh peas, shelled (or 70g shelled peas)

150g cubed feta cheese

1/2 small thinly sliced red onion

juice of 1/2 lemon

1. Preheat your grillpan on the hob on a medium heat setting.

2. Whilst that is heating up coat the lamb with olive oil and season with salt and pepper.

3. When the grillpan is smoking slightly it is ready to cook on - carefully place the lamb on the grillpan and grill until brown on both sides, turning occasionally.

4. Timings: this will vary depending on the cut of lamb being used - rump steaks will require more cooking ,10-12 minutes, loins will require only 2-3 minutes.

5. When cooked, remove from the grillpan and allow to rest for a few minutes which you make the salad.

FOR THE SALAD

1. Cook the peas in boiling salted water for 5 minutes or until just tender. Drain and rinse under cold water.

2. Place the mint, parsley, peas, cubed feta and onion in a bowl, season with salt and pepper to taste, then dress with a drizzle of olive oil and lemon juice.

SERVES 2