2 small fennel bulbs, roughly chopped
1 garlic clove, finely chopped
2 Little Gem lettuces, cored and leaves separated
1 bunch fresh mint, roughly chopped
1 bunch radishes, thinly sliced
1 tsp Dijon mustard
1 tbsp Dijon mustard
salt and freshly ground black pepper
4 tbsp olive oil
150–200ml/5–7fl oz olive oil
3 tbsp extra virgin olive oil
100g/3½oz pine nuts
1 tbsp white wine vinegar
100g/3½ oz unsalted butter
150–200g/5½–7oz ‎Parmesan, finely grated
2 x 200–300g/7–10½oz lamb rumps
300g/10½oz fresh peas, podded