Ingredients

• 100ml/3½fl oz rapeseed oil
• plus extra for drizzling
• 100g/3½oz new potatoes
• 1 x 175g/6oz lamb rump
• 1 head broccoli
• florets broken off
• stalk removed
• 100g/3½oz purple sprouting broccoli
• 100g/3½oz white sprouting broccoli
• 100g/3½oz asparagus
• woody ends removed
• 100g/3½oz unsalted butter
• 2 garlic cloves
• peeled
• 1 sprig fresh rosemary
• salt and freshly ground black pepper

Directions

• Preheat the oven to 190C/170C Fan/Gas 5. Boil the potatoes in lightly salted water until cooked through. Drain and leave to cool
• then slice them thinly.
• Heat half the oil in a large frying pan and sauté the potatoes for 5–10 minutes
• or until golden-brown on both sides.
• Meanwhile
• heat the remaining oil in a large
• ovenproof frying pan over a high heat. Sear the lamb for 1 minute on each side
• until the fat has rendered. Transfer to the oven for 5 minutes
• then leave to rest for 3 minutes.
• Meanwhile
• boil the broccoli florets in salted water for 4 minutes. Drain and blend with a hand-held blender until smooth. Check the seasoning.
• Boil the asparagus
• purple and white sprouting broccoli in salted water for 2–3 minutes. Drain.
• Heat the butter in a large frying pan. When foaming
• add the garlic and rosemary and cook for 1 minute. Pour this over the lamb and carve into thick slices.
• To serve
• place the broccoli purée in the centre of a serving dish. Scatter over the new potatoes and arrange the lamb slices around them. Nestle in the broccoli and asparagus spears and drizzle with rapeseed oil.