In a bowl mix well the fillets with the honey, rosemary, mustard and olive oil, allow to rest for a few min in the fridge and than grill on a preheated griddle pan. Slice the potatoes very thin season and deep fry to serve on top. Chop the onion as fine as possible, cook the pumpkin until soft and then mash all together. Chop the bacon and garlic as fine as possible and cook until softened, add the peas and mash, serve the peas at the bottom with the pumpkin on topped with the lamb and garnished with the potatoes.

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