Ingredients

Summer vegetables

• 8 baby leeks 
• 8 baby carrots peeled and cleaned 
• 6 baby turnips peeled and cleaned 
• 80g of broad beans – shelled 
• 80g of fresh peas – shelled 

Caramelised onion puree

• 2 medium sized white onions 
• 60ml of vegetable oil 

Fondant potato

• 4 king Edward potatoes, peeled and cut into rounds  
• 3 cloves of garlic
• 5 sprigs of thyme 
• 150g of butter 
• 100ml of vegetable stock 

Mint gravy 

• 6 tablespoons lamb dripping 
• 1 tablespoon plain flour 
• 200ml to 300ml good quality lamb stock 
• 1 tablespoon mint sauce or 20g of fresh mint 

Lamb rump 

• 4 lamb rumps, 160g each 
• 1 knob of butter 

Method

Summer Vegetables:

1. Bring a pan of salted water to the boil, boil the turnips for 6minutes, carrots for 5 minutes, leeks for 4 minutes, broad beans for 2 minutes, peas for 2 minutes. refresh in ice cold water.

Caramelised onion puree

1. Peel and finely slice the onions, in a medium sized pan heat the oil on a high heat add the onions while constantly stirring to avoid burning, after 5 minutes on a high heat turn the heat down to a medium heat and cook until golden brown and soft. Transfer to blender and blitz until a smooth puree.

Fondant Potato

1. Melt the butter, garlic & thyme in a medium sized pan then place the potatoes in the pan and cook for about 5-6 minutes until golden on the bottom, then cover with vegetable stock and gently simmer until cooked .

Lamb Rump

1. Preheat the oven to 180˚C/gas mark 8 
2. To cook the lamb, season the meat all over. Meanwhile, place a pan over a medium-high heat. Once hot, add the lamb skin-side down and allow the fat to render out of the meat. Once golden, turn and colour evenly on all sides. Add a good knob of butter, allow the butter to foam and baste the lamb with the butter 
3.  Place the pan into the oven and allow to cook for 6-8 minutes for a medium rare finish - or 55-60˚C when tested with a meat thermometer 
4. Rempve the pan from the oven and allow the lamb to rest for 6-8 minutes.

To Assemble the Plate:

Add a swipe of the caramelised onion pure place the potato fondant on the plate along with the sliced lamb rump. Arrange the leek around the lamb and scatter he remaining vegetables around the plate, finish with the lamb sauce over the rump of lamb and around the plate.