Ingreadient :

• 2 x 200g rumps of lamp
• 1 tbsp vegetable oil
• Salt and pepper
• Knob of butter
• Sprig of rosemary
• Few sprigs of cicely and woodruff
• 3 cloves of garlic, smashed
• 2 tbsp honey to finish
• 6 asparagus, cut in ½
• 100g peas
• 75g broad beans, podded twice
• 100g green beans, topped and tailed and halved
• 100g baby onions
• 50g butter
• 200ml veal stock
• Few sprigs cicely and woodruff

Direction :

1. Preheat the oven to 200c.
2. Pan fry the lamb rump in a hot pan with the butter oil and herbs. When coloured flip over and repeat, season and pop in the oven for 10 minutes.
3. Take the meat out to rest, spoon over the honey.
4. In another pan, heat the butter with the onions. When brown, pop in the stock and all the veg and herbs and boil rapidly for 2 minutes. Season.
5. Spoon the veg onto the plate and place the lamb on top.