SERVES 4

Barnsley chops 4
Dijon mustard 2 tbsp
chives 1 bunch, finely chopped
podded fresh peas 100g
podded broad beans 100g
salt and pepper

For the lettuce parcels:
round lettuce 1, leaves separated
olive oil
baby gem lettuces 2
pancetta 150g, cut into 1cm cubes
carrots 2, peeled and diced
onion 1, peeled and diced
herbes de Provence 1 tsp
bay leaf 1
lamb stock 600ml

To prepare the lettuce parcels, bring a large pan of salted water to the boil and briefly blanch the round lettuce leaves. Quickly refresh them in ice water, then remove with a slotted spoon and place on kitchen paper to drain.

Heat 2 tablespoons of olive oil in a frying pan. Cut the baby gem lettuces in half and place in the pan, cut-side down, to brown lightly. Remove and set aside.

Add a little more olive oil to the pan. Put in the pancetta, carrots, onion, herbes de Provence and bay leaf and cook slowly for 4-5 minutes over a low heat until softened. Add the browned baby gems and the lamb stock, cover and cook for another 5 minutes.

Remove the lettuce hearts with a spatula. Press the liquid through a sieve, keeping the diced vegetables for the parcels and the jus for the sauce. Place each half of baby gem on top of a blanched lettuce leaf with a teaspoon of the carrot and onion mixture, and wrap gently to form a parcel.

To cook the lamb, heat a large heavy-bottomed frying pan with a tablespoon of olive oil. Season the chops with salt and pepper and brown them in the pan on a high heat for 6-7 minutes on each side, depending on the thickness, until cooked. Brush the lamb with Dijon mustard and dip in chopped chives to coat.

To serve, warm the lettuce parcels in a pan together with the lettuce cooking liquid. Add the peas and broad beans until cooked. Serve the lamb with the lettuce parcels, peas and broad beans and the cooking liquid from the lettuce as a sauce.

Tom Kitchin is chef patron at The Kitchin, Edinburgh