Nigel's three favourite things to eat here - a simple treatment for some organic lamb leg steaks that I cut into escalopes and fried quickly in a hot pan. I added the lemon zest and juice and mint right at the end, rather than frying the meat with it in the pan - I didn't want the zest and mint to scorch or lose their freshness. Served, as Nigel suggests, with new potatoes (dinky little Jersey Royals) to crush into the juices, and a few asparagus spears each as a veg.
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