Gordon Ramsay's new season's lamb with crushed peas

2. In the meantime, if using fresh peas, add to a pan of boiling eater and blanch for 2-3 minutes, depending on size. Drain well. Tip the blanched (or thawed, frozen) peas into a food processor and pulse for a few seconds to crush slightly.

3. Remove the lamb from the poaching liquid to a warm plate and leave to rest for 10 minutes.

4. Tip the crushed peas into a pan and add a generous drizzle of olive oil, the chopped oregano and salt and pepper to taste. Warm through briefly over a medium heat, stirring frequently.

5. Spoon the peas on to warm serving plates (into a metal ring if you want to shape a neat circle). Slice the lamb into thick piecers and arrange on top. Scatter over a few oregano leaves and add a drizzle of extra virgin olive oil. Sprinkle with sea salt and coarsely ground black pepper to serve.