Matt Tebbutt served up roast lamb rump with a onion, garlic and potato rosti, peas, parsley and dill creme fraiche on Saturday Kitchen.
The ingredients for the rump of lamb are: dash olive oil, 300g lamb rump, 1 garlic clove, 1 small bunch thyme, 50ml Madeira and 50g butter.
For the onion, garlic and potato rosti: 1 brown onion, grated, 1 large potato, peeled and grated, 2 garlic cloves, grated, 1 free-range egg, 1 tbsp plain flour and 2 tbsp olive oil.
For the braised peas: 50g butter, 6 spring onions, roughly chopped, 1 garlic clove, thinly sliced, 100g frozen peas, 300ml chicken stock and 2 tbsp roughly chopped fresh mint.
For the herb creme fraiche: 200g creme fraiche, 1 tsp roughly chopped fresh parsley and 1 tsp roughly chopped fresh dill.
See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.