/** * https://gist.github.com/samthor/64b114e4a4f539915a95b91ffd340acc */ (function() { var check = document.createElement('script'); if (!('noModule' in check) && 'onbeforeload' in check) { var = false; document.addEventListener('beforeload', function(e) { if (e.target === check) { = true; } else if (!e.target.hasAttribute('nomodule') || !) { return; } e.preventDefault(); }, true); check.type = 'module'; check.src = '.'; document.head.appendChild(check); check.remove(); } }());

Lamb rump with peas, mint and crème fraîche

Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 2

Roast lamb rump is served with fresh young peas in a minty, creamy sauce.

By Matt Tebbutt

From Saturday Kitchen

Shopping list

Ingredients

For the lamb rump

For the peas, mint and crème fraîche

Method

  1. To make the lamb rump, preheat the oven to 220C/200C Fan/Gas 7. Heat the oil in a large frying pan, add the lamb and seal all over. Place the lamb in a roasting tin with the rosemary and garlic and roast in the oven for about 15 minutes, or until pink. Remove from the oven, splash with the Madeira and add the butter. Baste and then leave to rest for 10 minutes.

  2. To make the peas, heat the oil in a saucepan and fry the shallots and garlic until softened. Add the wine and cook until reduced. Add the vinegar and stock and cook until reduced by half. Stir in the peas, mint, mustard, crème fraîche and butter and cook for a further 2 minutes.

  3. To serve, slice the rested lamb. Place the pea mixture on the base of a serving plate, top with the sliced lamb and scatter over the pea shoots.