1.     Heat the oil in a frying pan until sizzling, add the lamb. Season with salt, if you like, and pepper, then cook for 6-7 mins until browned on all sides. Scatter in the peas, pour in the stock, then bring up to a simmer and gently cook until the peas have defrosted.

2.     Add the lettuce to the pan and simmer for a few mins until just starting to wilt, but still vibrant green.

3.     Serve scooped straight from the pan, with new potatoes.