Glynn Purnell served up tasty lamb cutlets and peas with capers, lemon and black olives sauce on Saturday Kitchen.

The ingredients for the sauce: ½ banana shallot, finely chopped, 250g lamb trim, 2 garlic cloves, 1 tomato, quartered, 100ml dry white wine, 1 thyme spring, 1 litre lamb stock, knob of butter, 1 rosemary sprig, 1 tsp small capers, 5 pitted black olives, finely chopped, ½ lemon, zest only, peeled and thinly sliced and 5 mint leaves, thinly sliced.