Lamb rump with minted pea mash and red wine gravy

Name: Lamb rump with minted pea mash and red wine gravy
Total time: 40 min
Cuisine: British
Ingredients: 4 lamb rumps, about 200g each; 1 tbsp olive oil; 300g frozen peas; 15g fresh mint, leaves picked; 1 tbsp dairy free spread; 200ml red wine; 200ml water; 1 tsp cornflour; 500g floury potatoes, peeled and cubed

Pink slices of lamb rump on bright minted pea mash with a glossy red wine gravy.

Time40 min
LevelMedium
Costabout £3.75 a head
Oven200°C (180°C fan)

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

4lamb rumpsabout 200g each
1 tbspolive oil
300 gfrozen peas
15 gfresh mintleaves picked
1 tbspdairy free spread
200 mlred wine
200 mlwater
1 tspcornflour
500 gfloury potatoespeeled and cubed

Method

1
Boil the potatoes for 15 minutes until soft. Add the peas for the last 3 minutes. Drain.
15 min
2
Season the lamb. Heat the oil in an ovenproof pan and sear, fat side down first, for 4 minutes, then turn and sear for 3 minutes.
7 min
3
Roast at 200°C (180°C fan) for 8 minutes for pink lamb. Rest on a board for 5 minutes.
13 min
4
Pour the wine and water into the lamb pan. Bubble for 8 minutes until reduced by half. Stir in the cornflour mixed with a splash of water for 1 minute.
8 min
5
Mash the potatoes and peas with the spread, mint and pepper.
6
Slice the lamb and serve on the mash with the gravy.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.