Courtesy of Jun Tanaka, Pearl Restaurant & Bar, London, UK
For the herb breadcrumbs
1 bunch parsley
2 slices bread dried whole at a low heat until very crisp
1 clove garlic
1 sprig rosemary and thyme
For the mint dressing
1 bunch mint
1 tbsp caster sugar
1 tbsp white wine vinegar
2 tbsp olive oil
4 x 150g lamb fillet
2 egg whites
120g broad beans
Place all the ingredients for the herb breadcrumbs in a blender and mix for one minute. Season the lamb, dip in the egg white and coat in the breadcrumbs.
In a pan, heat a little olive oil and a knob of butter. Place the lamb in the pan to cook for one minute, then flip over and place in the oven at 180°C for five minutes. Take out and rest on a tray.
To make the mint dressing, place the mint leaves with the sugar in a pestle and mortar and grind to a paste, then adding the vinegar and olive oil.
In a separate pan add a knob of butter and fry the girolles for one minute, then add the peas, broad beans and a tablespoon of water and cook for a further two minutes.
To serve, spoon the peas onto a plate, slice the lamb and place it on top and finish with a drizzle of mint dressing.