Preheat the oven to 180'C.
Season each piece of lamb with salt. Heat a frying pan until very hot. Add the lamb to the pan and seal on all sides. Transfer to the oven and cook to taste. 6 to 8 minutes should give a medium rare result. Rest the meat for the same amount of time as the cooking.
Place the potatoes into a pan of cold salted water. Bring to the boil and then reduce the heat to a simmer and cook until tender. Drain and keep warm.
Finely slice the mint. Crush the potatoes with the butter using a fork. Fold in the mint and season to taste.
Pick and finely chop the chervil.
Blanch the broad beans for 3 minutes in boiling water and then refresh in iced water. Remove the pods from the shells and keep refrigerated.
When ready to serve: Gently reheat the broad beans in butter and finely chopped chervil.
Peel and finely dice the shallot. Peel and mince the garlic. Place the garlic and shallot in a pan and sweat with the picked thyme. Deglaze the pan with the red wine and allow to reduce by half. Add the stock, bring to the boil and then reduce the sauce until thick and glossy.
Clean the mushrooms either with a brush or quickly rinse under cold water to remove any grit.
Slice or tear into bite sized pieces. Pan fry in hot olive oil for 2 to 3 minutes and season with salt and pepper.
Add the mushrooms to the sauce just before serving.
Cut the lamb into slices and serve on a bed of crushed and minted potatoes. Drizzle the sauce around the dish, add the broad beans and sprinkle with fresh chervil leaves to serve.
If you dont like fatty lamb you can remove the fat on the top more commonly called the cap. Or you could put it in a cold pan and render the fat away. The reason for a cold pan is to start the rendering process early instead of frying the fat.
«If you dont like fatty lamb you can remove the fat on the top more commonly called the cap. Or you could put it in a cold pan and render the fat away. The reason for a cold pan is to start the rendering process early instead of frying the fat.»