Lamb fillet with herb butter, radishes and peas

SERVES 4 // PREP TIME 20 MINS // COOK 25 MINS (PLUS RESTING)

“Sticking frozen peas in the oven? As Nigella Lawson has shown us (she has a genius recipe for baked chicken thighs with leeks and peas in her book, At My Table), it works,” says Henry. “The colour of the peas and radishes is beautiful. The butter is the gilding of the lily here, so just leave it out if you don’t want to make it and, instead, throw herbs into the pan with the vegetables just before serving.”

500 gm frozen peas 25 gm unsalted butter 150 ml dry white vermouth 80 ml (⅓ cup) extra-virgin olive oil 150 gm spring onions, trimmed 300 gm radishes, halved lengthways 2 lamb loin fillets (225gm each), trimmed

Lemon juice, to serve Handful of mint leaves, torn, to serve

HERB BUTTER 75 gm softened unsalted butter ¼ cup chopped chervil or flat-leaf parsley with chives 1 tbsp dry white vermouth

1 Preheat oven to 210°C.

For herb butter, mash butter and herbs, season to taste, then slowly mash in vermouth. You can put this in the refrigerator if you’re making it in advance; otherwise, it’s fine to leave it at room temperature.

2 Place peas in a 30cm-wide shallow casserole or sauté pan with butter, vermouth and 1 tbsp oil and season to taste. Cook in oven for 10 minutes.

3 Toss spring onion and radish in 1 tbsp oil and season to taste. Remove pea mixture from oven, stir peas, then throw spring onion and radish on top. Return to the oven for a further 15 minutes.

4 Meanwhile, season lamb to taste with freshly ground black pepper and heat remaining oil in an ovenproof frying pan over very high heat. Brown fillets all over, then transfer pan to the oven and cook lamb until cooked to your liking (10 minutes for medium-rare). Remove from oven, cover with foil to keep warm and rest for 10 minutes. Slice.

5 Squeeze some lemon juice into the pea and radish mixture and add mint leaves. To serve, transfer to plates, add lamb slices and add a knob of herb butter on top to melt.