Rump of lamb with onion, garlic and potato rösti recipe
 This roast lamb comes with rösti, herb crème fraîche and braised peas to make a delicious alternative roast dinner for two. dash olive oil300g/10½oz lamb rump1 garlic clove1 small bunch thyme50ml/2fl oz Madeira50g/1¾oz butter dash olive oil 300g/10½oz lamb rump 1 garlic clove 1 small bunch thyme 50ml/2fl oz Madeira 50g/1¾oz butter 1 brown onion, grated 1 large potato, peeled and grated2 garlic cloves, grated1 free-range egg1 tbsp plain flour2 tbsp olive oil 1 brown onion, grated 1 large potato, peeled and grated 2 garlic cloves, grated 1 free-range egg 1 tbsp plain flour 2 tbsp olive oil 50g/1¾oz butter6 spring onions, roughly chopped1 garlic clove, thinly sliced100g/3½oz frozen peas300ml/10fl oz chicken stock2 tbsp roughly chopped fresh mint 50g/1¾oz butter 6 spring onions, roughly chopped 1 garlic clove, thinly sliced 100g/3½oz frozen peas 300ml/10fl oz chicken stock 2 tbsp roughly chopped fresh mint 200g/7oz crème fraîche1 tsp roughly chopped fresh parsley1 tsp roughly chopped fresh dill 200g/7oz crème fraîche 1 tsp roughly chopped fresh parsley 1 tsp roughly chopped fresh dill Method For the rump of lamb, preheat the oven to 220C/200C Fan/Gas 7. Heat an ovenproof pan over a medium heat, add the oil to the pan and fry the lamb until browned all over. Transfer to the oven and cook for 10–15 minutes.When the lamb is done, remove the pan from the oven and rest the lamb on a warm plate. Add the garlic and thyme to the hot pan and deglaze with the Madeira. Finally add the butter. Pour the Madeira glaze over the lamb rump and leave to rest until ready to serve.To make the onion, garlic and potato rösti, put the grated onion and potatoes into a clean tea towel and squeeze out any excess water. Tip the mixture into a bowl with the garlic, egg and flour. Mix together.Heat the olive oil in a frying pan and add half of the rösti mixture. Cook on each side for 2–3 minutes, then transfer to a plate lined with kitchen paper and keep warm. Repeat with the rest of the rösti mixture.To make the braised peas, heat a pan over a medium heat and add the butter. Cook the spring onion, garlic and peas for 1–2 minutes, then add the stock and cook for another 3–4 minutes. Stir in the chopped mint to finish.To make the herb crème fraîche, mix all the ingredients together and set aside until ready to serve.To serve, place a rösti onto each serving plate. Carve the lamb and arrange slices on top of the rösti. Spoon the peas around and garnish with the herb crème fraîche. For the rump of lamb, preheat the oven to 220C/200C Fan/Gas 7. Heat an ovenproof pan over a medium heat, add the oil to the pan and fry the lamb until browned all over. Transfer to the oven and cook for 10–15 minutes. For the rump of lamb, preheat the oven to 220C/200C Fan/Gas 7. Heat an ovenproof pan over a medium heat, add the oil to the pan and fry the lamb until browned all over. Transfer to the oven and cook for 10–15 minutes. When the lamb is done, remove the pan from the oven and rest the lamb on a warm plate. Add the garlic and thyme to the hot pan and deglaze with the Madeira. Finally add the butter. Pour the Madeira glaze over the lamb rump and leave to rest until ready to serve. When the lamb is done, remove the pan from the oven and rest the lamb on a warm plate. Add the garlic and thyme to the hot pan and deglaze with the Madeira. Finally add the butter. Pour the Madeira glaze over the lamb rump and leave to rest until ready to serve. To make the onion, garlic and potato rösti, put the grated onion and potatoes into a clean tea towel and squeeze out any excess water. Tip the mixture into a bowl with the garlic, egg and flour. Mix together. To make the onion, garlic and potato rösti, put the grated onion and potatoes into a clean tea towel and squeeze out any excess water. Tip the mixture into a bowl with the garlic, egg and flour. Mix together. Heat the olive oil in a frying pan and add half of the rösti mixture. Cook on each side for 2–3 minutes, then transfer to a plate lined with kitchen paper and keep warm. Repeat with the rest of the rösti mixture. Heat the olive oil in a frying pan and add half of the rösti mixture. Cook on each side for 2–3 minutes, then transfer to a plate lined with kitchen paper and keep warm. Repeat with the rest of the rösti mixture. To make the braised peas, heat a pan over a medium heat and add the butter. Cook the spring onion, garlic and peas for 1–2 minutes, then add the stock and cook for another 3–4 minutes. Stir in the chopped mint to finish. To make the braised peas, heat a pan over a medium heat and add the butter. Cook the spring onion, garlic and peas for 1–2 minutes, then add the stock and cook for another 3–4 minutes. Stir in the chopped mint to finish. To make the herb crème fraîche, mix all the ingredients together and set aside until ready to serve. To make the herb crème fraîche, mix all the ingredients together and set aside until ready to serve. To serve, place a rösti onto each serving plate. Carve the lamb and arrange slices on top of the rösti. Spoon the peas around and garnish with the herb crème fraîche. To serve, place a rösti onto each serving plate. Carve the lamb and arrange slices on top of the rösti. Spoon the peas around and garnish with the herb crème fraîche.