Ingredients

• 2 x 200–300g/7–10½oz lamb rumps
• 1 garlic clove
• roughly chopped
• 1 sprig rosemary
• 4 tbsp olive oil
• 100g/3½ oz unsalted butter
• salt and freshly ground black pepper
• 300g/10½oz fresh peas
• podded
• 1 garlic clove
• finely chopped
• 150–200g/5½–7oz ‎Parmesan
• finely grated
• 100g/3½oz pine nuts
• 150–200ml/5–7fl oz olive oil
• 1 tsp Dijon mustard
• 1 tbsp white wine vinegar
• 3 tbsp extra virgin olive oil
• 1 garlic clove
• finely chopped
• 1 tbsp Dijon mustard
• 1 bunch radishes
• thinly sliced
• 2 Little Gem lettuces
• cored and leaves separated
• 1 bunch fresh mint
• roughly chopped
• 2 small fennel bulbs
• roughly chopped

Directions

• Rub the lamb with the oil
• garlic and rosemary. Cover with clingfilm and refridgerate overnight.
• Preheat the oven to 200C/180C Fan/Gas 6.
• Season the rumps with salt and pepper. Add the butter to an ovenproof frying pan over a medium heat. Once hot
• add the rumps and cook on each side until golden brown. Transfer to the oven and bake for 10 minutes
• or until cooked to your liking. Leave to rest for 10 minutes (or the amount of time it was cooked for).
• To make the pesto
• toast the pine nuts on a baking tray in the oven until golden. Blend the peas with the garlic until they break down a little. Add the toasted pine nuts
• Parmesan
• oil garlic and mustard and blend until a coarse paste. Add more oil and blend again if needed.
• To make the salad
• whisk the vinegar
• oil and mustard with some salt and pepper in a small bowl. Mix the radishes
• lettuces
• mint and fennel together in a large salad bowl. Just before serving
• pour the dressing over the salad.
• To serve
• slice the lamb rumps and divide equally between four plates. Dress with the pesto and serve with the salad.