Pan roasted Lincolnshire rack of spring lamb
Season the rack of lamb with salt and pepper and pan roast in a non-stick pan with 200g of butter for 5-6 minutes, then set aside. Finish by cooking in a 180C hot oven for 5 minutes before serving.
Put 100g of butter in a deep pan with the chopped garlic and onion and cook for 1 minute. Add the sliced carrots and wet with the white wine, then cook for 2 minutes and add the vegetable stock. Cook until soft and blend to puree. Add the chopped lovage and season with salt and pepper.
Melt the rest of the butter in a frying pan. Wash the girolles and add to the pan. Cook for 1 minute on medium heat. Add the peas and season with salt and pepper and serve.