Parmesan and tapenade-crusted lamb cutlets with crushed potatoes and peas

2. Cook the lamb cutlets under a hot grill for four minutes. Remove from the heat and turn over.

3. Spread a little tapenade over the uncooked sides of lamb, top with Parmesan and return to the grill for a further six minutes until bubbling.

4. Drain the cooked potatoes and peas, then add the butter, season with salt and freshly ground pepper and roughly crush the mixture with a wooden spoon or masher. Stir through the mint and serve with the lamb cutlets.