Ingredients

• ½ lemon
• peeled
• flesh chopped
• 4 tsp sea salt
• 2 sprigs fresh rosemary
• leaves picked and chopped
• 1 tbsp olive oil
• 1 x 200g/7oz lamb chump
• fat removed
• 1 tsp olive oil
• ½ red pepper
• chopped
• 1 garlic clove
• chopped
• 50ml/2fl oz hot chicken stock
• 1 tbsp vegetable oil
• ¼ fennel
• sliced
• 4 new potatoes
• sliced
• ½ carrot
• peeled
• diced
• balsamic vinegar
• 1 tbsp chopped fresh chives

Directions

• For the lamb
• place the lemon flesh
• sea salt
• chopped rosemary and a little of the olive oil in a food processor or mini-blender and blend until combined.
• Spread the lemon mixture over the lamb chump. Use the remaining oil to lightly oil a griddle pan and heat the pan over a high heat. Place the lamb onto the pan and griddle for 3-4 minutes on each side
• or until just pink in the middle. Transfer the lamb to a plate and leave to rest in a warm place.
• For the red pepper sauce
• heat the oil in a small saucepan
• add the red pepper and garlic and cook gently for 2-3 minutes
• or until softened. Add the chicken stock to the pan and simmer for 2-3 minutes
• then blend until smooth using a hand blender. Remove from the heat
• cover and set aside to keep warm.
• For the sautéed vegetables
• heat the vegetable oil in a frying pan
• add the fennel
• new potatoes and carrot and sauté for 4-5 minutes
• or until softened. Drizzle a little balsamic vinegar and sprinkle the chives over the vegetables and cook for a further minute.
• To serve
• slice the lamb into three or four pieces
• place the sautéed vegetables onto a serving plate
• place the lamb on top of the vegetables and pour over the red pepper sauce.