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Rump of lamb with cumin and honey-roasted roots with crushed minted peas

Rump of lamb with cumin and honey-roasted roots with crushed minted peas

This dish is very easy to cook and is one of those that you can put in the oven and forget about for an hour while the vegetables do their thing.


Put the beetroot on to par boil, and steam the carrots over the top of the pot. Leave them bubbling away for about 5 minutes. Preheat the oven to 180ºC. Drain the veg, put into a roasting dish and toss in a little oil of your choice (we used rapeseed). Drizzle over the honey, then sprinkle some cumin seeds on top (not too many!). Season with a little salt, toss well and put in the oven. Leave the veg for about an hour, checking every so often that they’re not catching and turning occasionally.

When the veg is about 10 minutes off, cook your peas in boiling salted water and drain thoroughly. Return the peas to the pan, add the mint, butter and crème fraiche into the pan and mash them with a potato masher or fork until they are loose and crushed (but not puree!). They can go a bit watery when you do this, so mash them over a gentle heat. Cover while you cook the lamb.

Preheat a griddle, brush your lamb with a little cooking oil (we used rapeseed), and season with salt. Cook the lamb on the hot griddle for about 2 minutes on each side (for pink lamb – cook for longer if you want it well done). Remove from the pan and leave to rest.

Now take your vegetables from the oven and dish onto a plate with your peas and lamb. Serve with mint jelly or sauce.


1x lamb rump steak, cut in a heart-shape, big enough for two 1 x bunch of beetroot washed, topped and tailed, and each cut into four crescents 2x large carrots topped, tailed, peeled and quartered Drizzle of honey (or 1 tsp if using a jar) Sprinkle of cumin seeds Peas for two Pinch of fresh mint 1sp crème fraiche Small knob of butter To serve Mint jelly or sauce