Does 2 years make something a tradition? I’m going to say it does. This year, the gentleman and I continued our tradition of having another couple over for a joint-effort Easter meal. We tend to eat and drink a fair amount, in the most relaxing and comfortable way.

This year we took a break for the Oxford/Cambridge Boat Race, which was happening about 10 minutes away, by the River Thames. I’m still surprised they held it on Easter Sunday, but I guess they have a tradition to uphold, too. We probably could have gotten there earlier, but settled for seeing the boats start and nearly-seeing the big screen.

Our Sunday meal (a lunch-dinner-late night snack hybrid of all day eating) was so much fun to make, and even more fun to eat. It was a combined effort from all 4 of us, as I think the best shared meals are.

We started with pesto palmiers…

and parmesan and roasted garlic ones, too. 

Plus, my favorite starter, herbed crepes with creme fraiche, cucumber and salmon.

And then, of course, the roasted lamb…

And for dessert: Meringues filled with lemon posset, home-whipped cream and fresh berries. A preview of spring on a plate. 

And finally… the late night snack. Caramel peanut butter popcorn.

Oh, but how could I forget? Spike the Belgian Chocolate Hedgehog.

There are times when walking into the supermarket with no plan is a disaster. Other times it’s an inspiration. Thankfully, this recipe transpired from an inspirational trip.

I was wandering through the meat department, as I do, and spotted a beautiful set of lamb steaks. And then I spotted the lovely sticker on the package. 2 for £7. Armed with my 2 lamb steaks and a nice pair of beef rump steaks (to use in a later post), I was ready to go.

There was also a bag of fresh peas languishing in the fridge, which offered the perfect opportunity for… pan-seared lamb steaks and minted mushy peas.

Even though I’ve lived in London for 1.5 years, I haven’t spent much of that time cooking British food. It’s been too tempting to take advantage of all the continental European ingredients – the Italian cheese, French cream and Greek olives. After this success, though, I might have to rethink that stance.

A nice piece of tender lamb (not mutton) is quick to cook (and just as quick to ruin). I pan-seared this, but it would be just as lovely on the grill. You could also make this a pea puree, rather than mushy peas. To do that, just replace the mushing with food processing.

Serves: 4

On the Counter:

the lamb:
4 lamb steaks
6 sprigs-worth of fresh thyme, leaves only
kosher or ground rock salt
1 tsp olive oil for marinade
2 tsp olive oil for pan
the peas:
3 cups (400 g) fresh or frozen peas
4 springs fresh mint
4 tablespoons melted butter

What to Do:

Chop thyme leaves and combine them with a few grinds of salt and olive oil. Mash them up with a mortar and pestle. Rub or brush onto both sides of your lamb steaks. Let them sit for at least 30 minutes. (Don’t skip the marinading – it’s worth it!)

Boil the peas in lightly salted water until tender (about 3 minutes). If using frozen, heat them according to the package directions. Chop mint finely. Once the peas are finished, drain them and combine butter, mint and a pinch of salt. Mash them up with a mortal and pestle, until they are mushy to your taste.

Drizzle olive oil onto a griddle or flat-bottomed frying pan. Heat (on medium-high) until the oil shimmers. Flick a few drops of water onto the skillet to test; if they dance and sizzle, it’s ready. Place your lamb steaks onto the pan and press them down. Don’t crowd the pan; make sure each one has some space. For medium rare, cook them for 4 minutes on each side. Medium: 5 minutes, then 4 minutes. This obviously depends on the thickness of your pieces. Mine were about 3/4 inch thick (2 cm).

As soon as the timer goes off, take them off the heat and let them rest for 2 or 3 minutes on a plate.

On a warm plate, serve peas and lamb. This is also lovely with some french fries or a salad, but I’ll leave that to you!

I had a lot of fun taking photos of this one, so here are two extras that I just had to share. Check out that beautiful piece of lamb!