Ingredients

Step by step

1. Boil the potatoes in salted water for 15 minutes until tender.
2. Meanwhile, to make the salsa verde, place half of each of the mint and parsley in a small food processor with the capers and brine, garlic, mustard, 1 tablespoon of olive oil, 2 tablespoons of water and half the lemon zest and juice. Pulse until you have a rough paste. Alternatively, finely chop all the ingredients and mix together until well combined. Season to taste then divide between 2 bowls.
3. Toss the lamb steaks in 1 bowl of salsa verde until well coated. Heat a nonstick frying pan over a high heat until it starts to smoke. Add the lamb steaks and cook for 3-4 minutes on each side until medium-well done. Transfer to a plate and leave to rest for 5 minutes.
4. Wipe the pan clean and heat the remaining tablespoon of oil. Add the leek with 2 tablespoons of water and cook covered, over a medium heat, for 3-5 minutes. Add the peas and cook for a further 3-5 minutes, tossing occasionally, until softened. Season to taste with sea salt and black pepper.
5. Drain the potatoes, steam dry for 2 minutes then return to the pan. Add the rest of the lemon juice and zest and the remaining mint and parsley along with 1 tablespoon of the salsa verde. Lightly crush with a potato masher. Season to taste.
6. Serve the lamb with the crushed potatoes, leeks and peas, drizzled with the remaining salsa verde.
   Tip

   Bulk it up
   Cook an extra lamb steak each for an additional 150 cals.