Roasted Rump of Lamb, Baby Veg, Mint Oil & Monks Beard

A joyful & indulgent celebration of all things spring on one plate. Utilising our Passion for Produce Range.

Roasted Rump of Lamb, Baby Veg, Mint Oil & Monks Beard

Serves
2

Ingredients:

  • 2 single Rumps of Lamb
  • 4 single Baby Turnips
  • 4 single Baby Carrots (Rainbow)
  • 4 single Baby Fennel
  • 4 single Baby Leeks
  • Bunch of Mint
  • ¼ pint Vegetable Oil
  • 250g Monks Beard

Method:

  1. Roast rumps of lamb until pink (approx. 10-15 minutes) at 180 degrees.
  2. Gently cook the baby vegetables in salted water.
  3. Trim and wash the monks beard and steam until wilted.
  4. Season with salt and pepper and add a splash of lemon juice.
  5. Blanch the mint leaves in boiling water for 30 seconds.
  6. Drain and dry then and add to the vegetable oil and liquidise until smooth.
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