Lamb rump with peas, mint and crème fraîche recipe
 Roast lamb rump is served with fresh young peas in a minty, creamy sauce. 2 tbsp olive oil250g/9oz lamb rump 1 rosemary sprig2 garlic cloves, smashed 1½ tbsp Madeira 10g unsalted butter 2 tbsp olive oil 250g/9oz lamb rump 1 rosemary sprig 2 garlic cloves, smashed 1½ tbsp Madeira 10g unsalted butter 2 tbsp olive oil1 banana shallot, peeled and sliced1 garlic clove, minced 50ml/2fl oz white wine splash white wine vinegar 150ml/5fl oz vegetable stock 100g/3½oz fresh young peas, blanched and refreshed briefly2 tbsp chopped fresh mint1–2 tsp Dijon mustard 2 tbsp crème fraîche 25g/1oz unsalted butter pea shoots, to serve 2 tbsp olive oil 1 banana shallot, peeled and sliced 1 garlic clove, minced 50ml/2fl oz white wine splash white wine vinegar 150ml/5fl oz vegetable stock 100g/3½oz fresh young peas, blanched and refreshed briefly 2 tbsp chopped fresh mint 1–2 tsp Dijon mustard 2 tbsp crème fraîche 25g/1oz unsalted butter pea shoots, to serve Method To make the lamb rump, preheat the oven to 220C/200C Fan/Gas 7. Heat the oil in a large frying pan, add the lamb and seal all over. Place the lamb in a roasting tin with the rosemary and garlic and roast in the oven for about 15 minutes, or until pink. Remove from the oven, splash with the Madeira and add the butter. Baste and then leave to rest for 10 minutes.To make the peas, heat the oil in a saucepan and fry the shallots and garlic until softened. Add the wine and cook until reduced. Add the vinegar and stock and cook until reduced by half. Stir in the peas, mint, mustard, crème fraîche and butter and cook for a further 2 minutes.To serve, slice the rested lamb. Place the pea mixture on the base of a serving plate, top with the sliced lamb and scatter over the pea shoots. To make the lamb rump, preheat the oven to 220C/200C Fan/Gas 7. Heat the oil in a large frying pan, add the lamb and seal all over. Place the lamb in a roasting tin with the rosemary and garlic and roast in the oven for about 15 minutes, or until pink. Remove from the oven, splash with the Madeira and add the butter. Baste and then leave to rest for 10 minutes. To make the lamb rump, preheat the oven to 220C/200C Fan/Gas 7. Heat the oil in a large frying pan, add the lamb and seal all over. Place the lamb in a roasting tin with the rosemary and garlic and roast in the oven for about 15 minutes, or until pink. Remove from the oven, splash with the Madeira and add the butter. Baste and then leave to rest for 10 minutes. To make the peas, heat the oil in a saucepan and fry the shallots and garlic until softened. Add the wine and cook until reduced. Add the vinegar and stock and cook until reduced by half. Stir in the peas, mint, mustard, crème fraîche and butter and cook for a further 2 minutes. To make the peas, heat the oil in a saucepan and fry the shallots and garlic until softened. Add the wine and cook until reduced. Add the vinegar and stock and cook until reduced by half. Stir in the peas, mint, mustard, crème fraîche and butter and cook for a further 2 minutes. To serve, slice the rested lamb. Place the pea mixture on the base of a serving plate, top with the sliced lamb and scatter over the pea shoots. To serve, slice the rested lamb. Place the pea mixture on the base of a serving plate, top with the sliced lamb and scatter over the pea shoots.