Ingredients
- 1 lamb rump, approximately 500g in weight, boneless
- 40g butter
- 2 sprigs rosemary
- Sea salt
- 220ml chicken stock
- 20ml lemon juice
- 120g fresh or frozen peas
- 4-5 asparagus spears, trimmed
- Zest of 1 lemon
- 30g feta cheese
- Fresh mint leaves, to garnish
- Preheat the oven to 180°C. Remove any of the silver skin on the lamb rump meat by carefully sliding a sharp knife under it and pulling it away from the meat. Heat an ovenproof pan on a low heat and place the lamb rump in, fat side down. Cook over a low heat for 10 minutes to render the fat, then flip and add the butter and rosemary and season with sea salt. Place the pan in the oven to finish cooking for 15 minutes at 180°C.
- Remove the pan from the oven and place the lamb rump on a plate to rest for 10 minutes. Keeping all the juices in the pan, place the pan back on the hob and add the chicken stock. Bring to a simmer on a medium heat, and cook for 3-4 minutes, allowing to reduce and thicken slightly to a glaze. Then remove from the heat and finish with a squeeze of lemon juice.
- Place a small saucepan on the heat and add some freshly boiled water from the kettle. Add the peas and asparagus and blanch for two minutes on a high heat, then strain. Cut the asparagus spears into bite-size pieces and add them and the peas to the pan to toss in the glaze.
- Cut the lamb into 2cm-thick slices and on top of the veg in the pan. Finish with some lemon zest and crumbled feta cheese, and garnish with fresh mint leaves.
