500g organic lamb rump
150g puy lentils
75g petit pois, cooked
75g baby broad beans, cooked
1 shallot, finely chopped
1 tbsp olive oil, plus an extra splash for frying
Juice and zest of 1 lemon
Handful of fresh mint leaves
½ tsp cumin
Salt and pepper
- Preheat the oven to 170˚C fan. Rinse the lentils and put into a large pan, cover with water, bring to the boil then simmer for about 15 minutes, until tender. Drain and set aside.
- Heat a splash of oil in a heavy frying pan until shimmering hot. Sear the lamb, starting with the fat side first so it has time to fully soften and render. When all sides are well browned, put the lamb into the preheated oven to roast. This should take only 15 to 20 minutes for medium rare.
- While the lamb cooks, make the dressing for the lentils by combining the oil, chopped onion, lemon juice and zest with the mint and cumin. Mix the lentils with the cooked peas and broad beans.
- When the lamb’s roasting time is up, remove it from the oven and let it rest, wrapped in foil, for 5 minutes. Dish the lentils and peas into 2 shallow bowls, carve the lamb and lay it on top of the lentils, then pour the dressing over.