A light and fresh way to cook your lamb this Easter.
"A celebration of spring, this is a really clean and fresh dish for this time of year. The rump is very under-rated." – Brian Walsh
Yield: Serves: 4
- 4 square cut lamb rumps
- 200g/7oz peas
- 200g/7oz broad beans
- 100g/4oz Kalamata olives, quartered
- 1 tablespoon butter
- 1 bunch mint, chopped
For the salsa verde
- 30g/1oz capers
- 50g/2oz mint
- 50g/2oz parsley
- 2 anchovies
- 1 clove garlic
- 100ml/3oz olive oil
- ¼ teaspoon cayenne pepper
- 1 lemon, zest and juice
- Sear the lamb rumps in a medium hot pan on all sides and place in the oven at 170ºC/340ºF/gas mark 3 for 10 minutes.
- Blanch peas and broad beans in salted water and refresh in iced water. Peel broad beans from their skin and set aside with peas.
- For the sauce, finely dice the capers, herbs, anchovies and garlic. Add the oil, cayenne, lemon zest and juice and season to taste.
- Take the lamb out of the oven and allow to rest for five minutes.
- Warm the pea, broad beans and olives up in the butter.
- Slice the lamb and arrange three slices on each plate.
- Add the chopped mint to the pea mix, spoon over the lamb and finally, drizzle over the salsa verde and serve.
TIP: You can make your green sauce in a food processor in advance.