1. Neatly trim the long bone of each cutlet

2. Put the vermouth, lemon juice and 2 level teaspoons of the green peppercorns into a pan

3. Simmer gently until the liquid is reduced by half

4. Stir in the greengage jam over a gentle heat until the jam is dissolved

5. Add the salt and pepper to taste

6. Place the cutlets on the rack of the grill pan

7. Brush with some of the melted butter and season to taste with salt and pepper

8. Grill for about 3minutes then turn the cutlets over

9. Brush them again with butter then return to the grill for a further 2minutes

10. Cook the mangetout with the remaining butter and the green peppercorns in a covered pan for 3minutes

11. Brush the cutlets on both sides with a little of the vermouth and greengage glaze and return to the grill for 2minutes, while turning once

12. Arrange the cutlets on a serving dish

13. Spoon over the remaining glaze and garnish with the mangetout and peppercorns

List of ingredients required:

(serves 4 people)

8 lamb cutlets
7 fl oz (200ml) dry white vermouth
3 level tablespoons greengage jam
2 oz (50g) melted butter
16 small mangetout
Salt and pepper
Juice of 1 lemon
1 level tablespoon green peppercorns