Rump of Local Lamb with Pea Purée and Rosemary Jus

Ingredients

• 150 ml (1/4 pint) rapeseed oil
• 4 tblsp cream
• 2 garlic cloves, crushed
• 2 tblsp milk
• 1 fresh rosemary sprig
• 1 tsp dijon mustard
• 150 g (5oz) lamb rumps, trimmed x 4
• sea salt and freshly ground black pepper
• 50 g (2oz) peeled broad beans (fresh or frozen)
• 100 ml (3 1/2fl oz) rosemary jus
• wilted cos lettuce, to serve
• pea purée, to serve
• Rosemary jus
• Makes about 100ml (3 1/2fl oz)
• 50 ml (2fl oz) balsamic vinegar
• 200 ml (7fl oz) red wine jus (page 261)
• 1 tsp light brown sugar
• 1 tsp chopped rosemary
• 1 tsp tomato purée
• sea salt and freshly ground black pepper
• Pea purée
• 225 g (8oz) fresh or frozen peas
• 1 tblsp softened butter
• sea salt and freshly ground black pepper

Method

1. To make the marinade, place the rapeseed oil, garlic, rosemary and Dijon mustard in a non-metallic container and mix well. Add in the lamb rumps and massage the oil mixture into the lamb. Cover with clingfilm and leave to marinate in the fridge for at least 2 hours, or overnight if possible.
2. Preheat the oven to 180°C (350°F/gas mark 4).
3. Remove the lamb from the fridge 20 minutes before you plan to cook it. Take the lamb out of the marinade, shaking off any excess. Heat an ovenproof frying pan over a medium heat and add 1 tablespoon of oil from the marinade. Season the lamb rumps and add to the heated frying pan. Cook for 2–3 minutes, turning regularly, until golden brown.
4. Transfer the lamb to the oven and cook for 8–10 minutes, until the lamb is still pink. If you prefer your meat more well done, leave it for another 8–10 minutes. Remove the lamb from the oven and cover loosely with tin foil. Set aside in a warm place for about 10 minutes to rest.
5. Blanch the broad beans in a pan of boiling salted water for 1–2 minutes, until just tender. Drain and quickly refresh under cold running water, then pop the beans out of their outer skins. Warm the rosemary jus in a small pan, then stir in the broad beans and allow to warm through. Keep warm.
6. To serve, spoon wilted Cos into the centre of each warmed plate. Add the pea purée to each plate. Slice the lamb rumps in two and add to the plate cut side up, then pour over the rosemary jus with broad beans.
7. COOK AHEAD
8. The lamb can be marinated up to 2 days in advance.
9. Rosemary Jus
10. Heat a medium-sized pan until quite hot. Add the balsamic vinegar, and as soon as the bubbling subsides, add the red wine jus, sugar, rosemary and tomato purée. Boil for about 5 minutes, until reduced by three-quarters and well flavoured. Season to taste and use as required.
11. COOK AHEAD
12. This will keep for up to 1 week in the fridge in a rigid plastic container.
13. Pea Purée
14. Place the cream and milk in a pan and bring to the boil. Add the peas and butter and cook for another 2 minutes (or 4 minutes if the peas are frozen). Season to taste and place in a Thermomix or blender. Whizz until well blended to a smooth purée, then pass through a sieve into a clean pan to reheat gently – you should end up with about 275g (10oz) in total. Keep warm and use as required.
15. VARIATION
16. Pea and Mint Purée
17. Add 2 tablespoons chopped fresh mint before blending the pea purée in the food processor.
18. COOK AHEAD
19. This will keep for up to 3 days in a bowl covered with clingfilm in the fridge. Reheat gently in a pan to serve. It can also be frozen quite successfully.
20. WINE
21. Try a ripe New Zealand Pinot Noir with this dish. A Chianti Classico would also be a very good partner