Tom Kerridge's Lamb Rump with Mint Salsa and Courgette Fritters Recipe | Food Network UK

Ingredients

• 4 x 300g square cut lamb rumps
• Salt and freshly ground pepper
• Juice of 1 lemon
• 40g butter
• Mint Salsa:
• 2 handfuls of mint leaves, finely chopped
• A handful of basil leaves, finely chopped
• A handful of flat-leaf parsley leaves, finely chopped
• 2 tbsp chives, finely chopped
• 1 small garlic clove, finely grated
• 2 tsp Dijon mustard
• 3 tbsp baby capers, chopped
• 1 tbsp white balsamic vinegar
• 1 tbsp sherry vinegar
• Zest of 1 lemon
• 120ml extra virgin olive oil
• Courgette fritters:
• 500g courgettes, cut into thin matchsticks
• 100g cornflour
• 100g self-raising flour
• 225ml sparkling water, ice cold
• 2 ice cubes
• Light olive oil for frying