Method

• 1.
  Blanch peas in a saucepan of boiling salted water for 3 minutes or until tender. Drain and refresh under cold water, then transfer to a food processor with cream and 1/4 cup (60ml) water, and whiz to a smooth puree. Pass through a sieve set over the saucepan, season then set aside.
• 2.
  Blanch broad beans in a separate pan of boiling water, drain and refresh under cold water. Peel outer skins and set aside.
• 3.
  Preheat the oven to 180°C. Heat 1 tbs oil in a fry pan over medium-high heat. Season lamb, then cook, turning, for 4 minutes or until browned. Transfer to a roasting pan and roast for 10 minutes for medium-rare or until cooked to your liking. Cover with foil and set aside to rest.
• 4.
  Drain excess oil from the fry pan, then add stock and any lamb resting juices to the fry pan and cook over medium-high heat for 3 minutes or until slightly reduced. Pour lamb jus into a jug and keep warm.

• 5.
  Wipe the frypan clean, add sugar and 15g butter, and place over medium-low heat. Add peach and cook, turning, for 4 minutes or until tender and caramelised.
• 6.
  In a separate fry pan, heat remaining 15g butter and 2 tsp oil over medium heat and cook artichoke, turning, for 3 minutes or until caramelised and warmed through.
• 7.
  Place the saucepan with pea puree over medium heat and warm through. Remove string from lamb and thickly slice lamb, then divide among 4 plates with the peach quarters, pea puree and broad beans. Drizzle with warm lamb jus and garnish with dill, to serve.