- 1 lamb chop, taken off the bone
- 1 tsp olive oil
- salt and freshly ground black pepper
- 1 corn on the cob, corn removed
- 100g/3½oz frozen peas
- 1 garlic clove, finely chopped
- 100ml/3 ½fl oz double cream
- 200g/7oz self-raising flour
- 100g/3½ butter
- 2 free-range eggs
- milk to bind
- 100g/3½oz cheddar, grated
- 1 large handful fresh basil
- Pre-heat the oven to 200C/400F/Gas 6.
- Season the lamb with salt and freshly ground black pepper, then rub with oil.
- Heat a griddle pan to smoking. Add the lamb and cook for 4-5 minutes, turning once.
- For the succotash, place the corn, frozen peas and garlic in a saucepan with the double cream. Bring to the boil and reduce to a simmer. Season with salt and freshly ground black pepper and cook for two minutes
- For the scones, mix together the flour, butter eggs and add a little milk in a food processor to form a smooth, firm dough.
- Roll out some scone dough onto a flat, floured surface. Fold in the cheese (reserving a little for later) and basil and fold the dough over.
- Using a medium-sized chefs' ring or cutter, cut out rounds and place onto a baking sheet. Brush with milk and top with the reserved cheese.
- Place into the preheated oven for 15 minutes, or until risen and golden.
- Serve the scones with the lamb and the succotash.