Lamb Rump with Wild Garlic Pesto

Ingredients

• 200g Lamb rump (bark removed)
• 1 lemon zest
• ½ Jar Rosebud Mint Jelly
• 100g Fresh mint
• 20g Wild garlic
• 100g Pine nuts, toasted
• 65g Parmesan cheese, grated
• 2tsp Cornish sea salt
• 1 tsp Black pepper
• 300ml Rapeseed or Extra Virgin Olive Oil
• 12 Broad beans, podded
• 3 Heritage tomatoes, roughly chopped (such as Kellogg, Purple Cherokee, Emerald Giant)
• 1tsp Cornish sea salt
• 1tsp Black peppercorn
• 1 lemon juice
• 3tsp Caper berries
• 1 Heritage tomato, thinly sliced (such as Old English Brandwine)
• 100g Salad leaves (watercress or rocket)