SPRING LAMB RUMP

Serves 2

1. Heat oven to 200c/180c fan/gas mark 6. Rub a 350g tied lamb rump with 1 bruised garlic clove. Drizzle with 2 tsp oil and season.

2. Gently fry rump, fat-side down, until the fat is rendered and golden. Transfer to a baking tray, fat-side up, and cook for 25 mins for medium. Rest for 10 mins.

3. Meanwhile, boil 200g new potatoes for 20 min. Add 200g trimmed asparagus and 150g frozen peas for 4 mins. Drain.

4. Slice the lamb and serve with vegetables and mint sauce.