Lamb rump with pea purée, pot-roasted carrots and Dauphinoise potato

Ingredients

2 lamb rump steaks

Salt & pepper

2 tbsp olive oil

100g frozen peas

Sprig of fresh mint, finely chopped

3 garlic cloves

2 tbsp water

4 large potatoes (preferable Maris Piper), peeled & finely sliced

Fresh thyme sprigs

250ml double cream

250ml milk

2 large carrots, peeled & cut lengthways

To make the puree:

Boil the frozen peas for five minutes, drain well

Add to the pan the olive oil, water, salt & pepper. Using a blender, puree until smooth

Stir in the mint

Place to one side & keep warm

To make the confit :

Boil two cloves of garlic until soft – place to one side & keep warm

To make the Dauphinoise Potato:

Crush the remaining garlic clove and fry until golden. Place to one side

Grease a large shallow baking dish and heat your oven to 190c (170c fan)

Over a medium heat, bring the cream, milk, garlic along with a pinch of salt & pepper to a gentle simmer in a large pan

Add the sliced potatoes & simmer for a further five minutes until the potatoes are just soft

Remove the potatoes from the pan with a slotted spoon & place evenly across the bottom of the baking dish

Pour the milk and cream evenly over the potatoes

Place in the middle of the oven & bake for 30 minutes & the top is golden brown

Keep warm once cooked

To make the carrots:

Boil the carrots for about 10 minutes until soft and drain

Toss them in a little olive oil & then pan fry until they have caramelised around the edges a little

Put to one side & keep warm

To cook the steaks :

Heat a little olive oil in a frying pan over a high heat

Add the steaks and cook for three minutes on each side and golden (the middle will still be pink but you can cook for longer on each side if you prefer less pink)