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Lamb rump with peas, mint and crème fraîche
Fruit and vegetables
1
rosemary
sprig
2
garlic
cloves, smashed
1 banana
shallot
, peeled and sliced
1
garlic
clove, minced
2 tbsp chopped fresh
mint
pea shoots
, to serve
Tins, packets and jars
1–2 tsp
Dijon mustard
Cooking ingredients
2 tbsp
olive oil
2 tbsp
olive oil
splash
white wine vinegar
150ml/5fl oz
vegetable stock
Dairy, eggs and chilled
10g unsalted
butter
2 tbsp
crème fraîche
25g/1oz unsalted
butter
Meat, fish and poultry
250g/9oz
lamb rump
Other
1½ tbsp
Madeira
50ml/2fl oz
white wine
100g/3½oz fresh young
peas
, blanched and refreshed briefly
Back to recipe
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