Border Wine Room chef Gary Brogdale's spring lamb with oysters, pea squares and wheat berry salad on the spring 2015 menu

400g of lamb backstrap; 8 points lamb rack, trimmed and cut into two points per person, with one bone removed; 4 freshly-shucked oysters; Parisienne Potatoes: Scoop 20 spheres with a melon baller from a waxy potato and simmer in lightly salted minted water until just cooked. Sauce: 500ml lamb stock, reduced to a glaze. Pea squares: 500g peas; blanched and pureed with butter and mint; 3g agar agar per 250g of pea puree.

Wheat berry salad: 4 tbsp cooked wheat berries; 4 tbsp fresh peas, blanched; 3 tbsp shelled, peeled broad beans, blanched; 4 leaves of mint, shredded. Dressing: ½ lemon (juice and zest) whisked with 50ml EVOO, 1 tsp cumin seeds and 1 tsp of sugar.

Pea squares: Strain pea puree, add agar agar and bring to boil. Pour into a shallow rectangular container. Chill to set. Cut into squares.

Sear the seasoned lamb. Add potatoes and place in a hot oven for 5-6 minutes. Remove lamb cutlets. Continue cooking backstrap and potatoes for 3-4 minutes. Remove and rest. Assemble dish.