1. Start by prepping the lamb. If you want to try French trimming, carefully trim the meat from the bone (search ‘French trimming lamb’ for a video guide). Rub off all meat and skin from the bones, otherwise this will discolour. Reserve all the trim for another dish.
2. Salt the 6 lamb cutlets generously on all sides.
3. Finely mince two garlic cloves and mix in 1 thyme sprig, stalk removed, and 1 teaspoon of salt, rubbing it together into a rough paste.
4. Cut the 3 courgettes into wedges, halve the Kalamata olives and dried apricots, and have the herbs ready to go before you start cooking.
5. In a hot frying pan, sear the lamb cutlets in batches of 3, getting a good colour on one side, then the other. Once both sides are well coloured, add the butter, 1 garlic clove and remaining sprigs of thyme, and baste the lamb continuously.
6. Remove the lamb from the pan onto a plate or tray and pour the hot butter over the top. Set aside to rest.
7. With the pan still on the heat, add the 2 tablespoons of red wine vinegar and a touch of water to deglaze, scraping up any browned bits. Pour these juices over the resting lamb.
8. Add 3 tablespoons olive oil to the pan and cook the courgette wedges until golden. Add the garlic-thyme paste and a little more butter, and cook off briefly. Remove from the pan.
9. Add the dried apricot halves to the pan briefly to soak up the last of the pan flavours and lightly caramelise.
10. Plate up the lamb with the courgette, apricot and Kalamata olives. Finish with a touch more vinegar, a squeeze of lemon and a drizzle of olive oil, then scatter over the herbs. Serve as a late-summer salad.

This recipe is part of our Walled Garden Series – a celebration of seasonality and the produce grown in our walled garden. Each instalment features the talented chefs and cooks we’re fortunate to work with.

This dish was created by Jake Barwood, a classically trained chef with a background in fine and private dining, who has previously led our Thrills and Grills programme.