Spring Time Lamb....
Keep those vegetable juices to moisten the dish
1. Boil a pan of water. Once boiling, add the broccoli, followed by the carrot, peas, cabbage, then the spinach. Once cooked, season with the oil and balsamic and keep warm.
2. In a pre-heated non stick frying pan, add a teaspoon of oil and a knob of butter, then add the lamb rumps and colour well on both sides (approx 1-2 minutes each side). Season with a pinch of salt and pepper.
3. Transfer the lamb to a preheated oven, 190°C – 200°C/gas mark 5-6 for 5-6 minutes or until it meets your your desired cooking preference. Once your desired cooking preference is achieved, allow to rest for a few minutes.
4. Now add, spring onions and mint to the warm vegetables. Place in the centre of a warmed plate, slice the rump of lamb and arrange on top of the vegetables. Spoon over any of the juices from the vegetables and serve.
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