- 300 g lamb rump.
- 1/3 cup extra virgin olive oil.
- 2 tablespoons Dijon mustard.
- 1/4 cup finely chopped flat-leaf parsley.
- 2 tablespoons finely chopped thyme.
- 1 lemon, finely grated.
- 70 g roughly chopped pistachios.
- 240 g shelled peas, blanched.
- 1 1/2 cup shelled broad beans, blanched.
- 3 bulbs baby fennel, trimmed.
- 1 bunch baby red radishes.
- 2 small red onions.
- 1/2 cup dill fronds.
- 1/2 cup flat-leaf parsley leaves.
- 1/2 cup mint leaves.
- 1 large lemon, juiced.
- 2 tablespoons extra virgin olive oil.
- 1. Preheat oven to 200°C/400°F/Gas Mark 6. Heat a large frying pan over high heat. Add 1 tablespoon of oil and cook lamb, turning for 5 minutes or until browned all over. Transfer to a plate and stand for 10 minutes or until cool enough to handle.
2. Meanwhile, combine herbs, zest and pistachios in a small bowl and season to taste. Evenly brush tops of rump with mustard and evenly scatter with herb mixture, pressing firming with your hands to secure crust. Transfer lamb to a large oven tray and roast for 25 minutes or until cooked to your liking. Rest for 10 minutes before serving.
3. Meanwhile, using a mandolin or sharp kitchen knife, shave fennel, radish and onion into a large bowl. Add herbs, juice and oil; season to taste and toss well to combine. Stand at room temperature until ready to serve.
4. Process peas and broad beans in a food processor until roughly chopped. Heat remaining oil in a medium frying pan, add crushed pea mixture and cook, stirring, for 6 minutes or until warmed through; season to taste.
5. Divide crushed pea mixture and fennel salad among plates. Slice lamb into three and place on plates.