Welsh Lamb Rump, Charred Heritage Carrot, Peas, Broad Beans & Gravy

Ingredients

1 Lamb rump
Tablespoon peas
Tablespoon broad beans
Drizzle rapeseed oil
Tablespoon butter
Seasoning
1 Heritage carrot
40ml Gravy
30g Pea hummus

Directions

Make the pea yoghurt by blitzing the blanched peas through the thermomix, allow to cool fully and then strain through a chinois, mix through the yoghurt – pan fry the lamb fat side down in a frying pan and finish in the oven for 7-9 minutes, rest and slice, lay the lamb on top of the yoghurt garnished with the grilled carrot, peas and broad beans, pour over the gravy to finish.

Recipe by Jonah, Spring Grove, Kingston