I don’t eat lamb that often, but when I do, I always think it should be extra delicious. Therefore, the lamb is accompanied by roasted potatoes, creamy pea puree and scrumptious garlic butter.
LAMB WITH ROAST POTATOES AND PEA PUREE
2 LAMB RUMPS, 180 GRAMS EACH
4 HANDFULS OF FROZEN PEAS
1 CLOVE OF GARLIC
2 TBSP. YOGURT
A DASH OF LEMON JUICE
SALT AND PEPPER
Preheat the oven to 200 degrees celsius.
Score the skin on the lamb rumps and sear them, skin side first, on a dry and hot pan.
If the pan is oven proof, use it, otherwise transfer the rumps to an oven proof dish and cook them in the oven for 10-15 minutes, depending on the size.
Remove the lamb and let them rest for a minimum of 15 minutes.
While the lamb rests, cook the peas tender and blend with crushed garlic, yogurt and lemon juice, ad salt and pepper to taste.
Cut the lamb into into slices and serve them with pea puree, potatoes and garlic butter.