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


  1. 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.
  2. Blanch peas and broad beans in salted water and refresh in iced water. Peel broad beans from their skin and set aside with peas.
  3. For the sauce, finely dice the capers, herbs, anchovies and garlic. Add the oil, cayenne, lemon zest and juice and season to taste.
  4. Take the lamb out of the oven and allow to rest for five minutes.
  5. Warm the pea, broad beans and olives up in the butter.
  6. Slice the lamb and arrange three slices on each plate.
  7. 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.