Here's how 

1 Combine oregano, sea-salt flakes and pepper, crushed garlic and about 50ml of the oil in a bowl. Coat the lamb cutlets with the oregano mixture, then set aside.

2 Bring a medium saucepan of salted water to the boil. Add frozen broad beans and cook for 1 minute. Drain and rinse broad beans lightly under cold water. Refill the saucepan with water and bring to the boil. Add the frozen peas and cook for 1 minute, drain and rinse lightly. Peel the outside skin from the broad beans and discard.

3 Put podded beans and peas on a chopping board and roughly chop. Put half of the chopped beans and peas in a large mortar and pestle. Add the mint, extra garlic and a little salt. Pound into a rough paste, then add the remaining beans and peas and the remaining oil. Pound until the mixture has the consistency of a thick mashed potato. (You can also use a food processor to do this - just be careful not to over-process.) Set aside and keep warm.

4 Heat a barbecue plate or griddle pan to hot. Cook the cutlets for 3½ minutes on each side, or until cooked to your liking. Serve the cutlets with the mint peas, scattered with feta and a squeeze of lemon juice.