Rump of Lamb with Sweet Cicely and Woodruff and Vegetables
Rump of Lamb with Sweet Cicely and Woodruff and Vegetables is packed with seasonal ingredients including foraged Sweet Cicely and Woodruff
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Ingredients
- 2 x 200g rumps of lamp
- 1 tbsp vegetable oil
- Salt
- pepper
- Knob of butter
- Sprig of rosemary
- Few sprigs of cicely and woodruff
- 3 cloves of garlic, smashed
- 2 tbsp honey to finish
- 6 asparagus, cut in ½
- 100g peas
- 75g broad beans, podded twice
- 100g green beans, topped and tailed and halved
- 100g baby onions
- 50g butter
- 200ml veal stock
- Few sprigs cicely and woodruff
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