Rosemary branches make lovely natural herby skewers for lamb.
Heat the oven to 190C. Heat the olive oil in a frying pan. Seal and brown the lamb loin quickly all over.
Place the meat in an oven dish and cook in the hot oven for about 40 mins, until medium rare.
Heat the milk in a saucepan with the peeled garlic clove. Cook the peas in this milk until tender (5 mins). Strain, keeping the milk.
Using a stick blender blitz the peas and garlic with a little of the milk. The dip should be thick but not too smooth. Season and stir in the chopped mint.
When the lamb is cooked, rest for 10 mins. Slice thinly and thread onto the rosemary skewers. Serve immediately with the dip.
8These are great as canapes or a light starter.
600g piece lamb loin
8 rosemary branches
200g peas (fresh or frozen)
1 clove garlic, peeled
handful mint, finely chopped
freshly ground black pepper