Ingredients
100ml stock
½ onion, finely diced
2 tbsp oil
2 tsp butter
2 heaped tsp mint jelly
½ tsp Dijon mustard
150g peas
1 baguette or 4 rolls
2 pieces lamb, rump or neck

Method
Season your lamb with salt and freshly ground pepper and then cook either over the braai (bbq) or in a searing hot pan with 1 tsp of the butter and 1 tbsp of oil.  You want the lamb to caramelise on the outside.  Once it has a nice golden brown edge you can turn down the heat and the inside is cooked to your liking.  This takes me 10 minutes over coals or a little less time inside in a pan.  Rest your lamb under a piece of lose foil while you finish off the dish.

Gently cook the onions in the remaining oil and butter until soft and translucent, 5-7 minutes and then add the mint jelly and melt, add the stock, turn up the heat and reduce. Add ½ tsp Dijon mustard and taste, season. Add the peas and heat until the peas are cooked through. 

Cut and butter your baguette.  Slice the now rested lamb into pieces and put into the baguette, topping with the peas. 

- Recipe taken from New Classics - Marcus Wareing