Directions

1. Preheat the oven to 200c.

2. Add the feta, yoghurt, garlic clove and zest of half a lemon to a food processor and blend until it’s creamy, smooth, and thick. Season with salt to taste, then chill.

3. Blanche the peas and broad beans in salty water until just cooked, then transfer to iced water for 2 minutes. Drain well, then place in a bowl. Mix thorough the remaining half lemon zest, a glug of olive oil, season to taste if necessary and use a fork to gently crush until you have a rough texture. Stir through the mint leaves and set aside.

4. Bring a cast iron pan up to a searing temperature. Coat the lamb fillets in a little oil and season with salt. When the pan is hot, sear the lamb fillets all over, using tongs. When the crust is brown, add a knob of butter, thyme and bashed garlic gloves and baste the lamb in the hot butter for a couple of minutes on each side. Place the pan in the oven for 6-8 minutes, until the lamb is cooked to your liking. Use a meat thermometer to check the core temperature - 50c for medium-rare, 60c for well-done.

5. Remove the pan from the oven and allow the lamb to rest on a board for 10 minutes before slicing against the grain. To serve, spoon the whipped feta on the plate and add a little olive oil around it. Add the crushed peas and broad beans, before placing the lamb fillet on top. Season to taste and serve.