Method

• 1.
  Season the lamb with sea salt and freshly ground black pepper, then spray lightly with oil.
• 2.
  Heat a large frypan over high heat. Add the lamb, and cook for 3 minutes each side until browned but still a little pink in the middle, or cooked to your liking. Transfer the lamb to a plate, cover loosely with foil and set aside to rest while you cook the vegetables.
• 3.
  Add the olive oil to the same frypan over low heat. Add the spring onion and beans and cook, stirring, for 30 seconds until glossy. Add peas, lettuce, chicken stock and a little sea salt and freshly ground black pepper. Bring to the boil, then cover, reduce the heat to low and simmer for 3-5 minutes until vegetables are tender. Stir in the mint leaves, then remove from the heat.
• 4.
  Thickly slice the lamb, then divide among plates and serve with vegetables, drizzled with any pan and resting juices.