Lamb rump with pea purée, pot-roasted carrots and Dauphinoise potato
This dish is the epitome of spring on a plate with tender lamb cooked to perfection and a sweet pea puree that complements it beautifully. Our take on this classic dish will be on our menu when we...
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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
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