Cooked lettuce is delicious, but if you overdo it, the lettuce will lose all its colour and vibrancy. Just a
few mins in simmering stock should be enough to cook it, but also to retain a slight ccrunch.
Heat the butter in a frying pan until sizzling,
then 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.
Add the lettuce to the pan and simmer for
a few mins until just starting to wilt, but still
vibrant green. Serve scooped straight from
the pan, with buttered new potatoes.