Fancy a summery take on the Sunday roast?

Try this roast rump of lamb served with fondant potato, caramelised onion puree, summer baby vegetables and a mint flavoured gravy. The last in our current series of delicious sounding recipes brought to you by the team behind Whiting and Hammond‘s Gastro magazine…

Summer vegetables
8 baby leeks
8 baby carrots peeled and cleaned
6 baby turnips peeled and cleaned
80g of broad beans – shelled
80g of fresh peas – shelled

Bring a pan of salted water to the boil. Boil the turnips for 6 minutes, carrots for 5 minutes, leeks for 4 minutes, broad beans for 2 minutes and the peas for 2 minutes. Refresh in ice cold water.

Caramelised onion puree
2 medium sized white onions
60ml of vegetable oil

Peel and finely slice the onions. in a medium sized pan heat the oil on a high heat. Add the onions while constantly stirring to avoid burning. After 5 minutes on a high heat, turn the heat down to a medium heat and cook until golden brown and soft. Transfer to a blender and blitz until a smooth puree.

Fondant potato
4 king Edward potatoes, peeled and cut into rounds
3 cloves of garlic
5 sprigs of thyme
150g of butter
100ml of vegetable stock

Melt the butter, garlic & thyme in a medium sized pan then place the potatoes in the pan and cook for about 5-6 minutes until golden on the bottom. Then cover with vegetable stock and gently simmer until cooked.

Mint gravy
6 tablespoons lamb dripping
1 tablespoon plain flour
200ml to 300ml good quality lamb stock
1 tablespoon mint sauce or 20g of fresh mint

In a frying pan over a medium heat, warm the dripping and sprinkle in the plain flour. Stir until it forms a paste, then gradually whisk in a little water at a time, allowing the gravy to thicken after each addition. Once the gravy has reached desired consistency, stir in the mint sauce or fresh mint and season well.

Lamb rump
4 lamb rumps, 160g each
1 knob of butter

Preheat the oven to 180?C/gas mark 8

To cook the lamb, season the meat all over. Meanwhile, place a pan over a medium-high heat. Once hot, add the lamb skin-side down and allow the fat to render out of the meat. Once golden, turn and colour evenly on all sides. Add a good knob of butter. Allow the butter to foam and baste the lamb with the butter.  Next, place the pan into the oven and cook for 6-8 minutes for a medium rare finish (or 55-60?C when tested with a meat thermometer).  Remove the pan from the oven and allow the lamb to rest for 6-8 minutes.

To assemble the plate

Add a swipe of the caramelised onion puree, then place the potato fondant on the plate along with the sliced lamb rump. Arrange the leek around the lamb and scatter the remaining vegetables around the plate. Finish with the mint gravy.