Simon Rimmer Spring Lamb Rump with Pickled Vegetables recipe on Sunday Brunch

Simon Rimmer served up spring lamb rump with pickled vegetables for Easter on Sunday Brunch.

The ingredients for the pickle: 250ml chicken stock, 200ml white wine, 50ml white wine vinegar, 50ml olive oil, juice and zest 1 lemon, 1 bay leaf, 1 tsp each of fennel seeds, coriander seeds, black peppercorns, salt, parsley stalks, 4 x 175g lamb rump parve, oil and butter to fry.

For the veg: 150g each of baby carrots, long radish, baby leeks, green beans.

See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.