A delightful springtime dinner for two using some of the very best of English produce.
By Nick Deverell-Smith
From Saturday Kitchen
100ml/3½fl oz rapeseed oil, plus extra for drizzling
100g/3½oz new potatoes
1 x 175g/6oz rump of lamb
1 head broccoli, florets broken off, stalk removed
100g/3½oz purple sprouting broccoli
100g/3½oz white sprouting broccoli
100g/3½oz asparagus, woody ends removed
100g/3½oz unsalted butter
2 garlic cloves, peeled
1 sprig fresh rosemary
salt and freshly ground black pepper
Preheat the oven to 190C/170C Fan/Gas 5. Boil the potatoes in lightly salted water until cooked through. Drain and leave to cool, then slice them thinly.
Heat half the oil in a large frying pan and sauté the potatoes for 5–10 minutes, or until golden-brown on both sides.
Meanwhile, heat the remaining oil in a large, ovenproof frying pan over a high heat. Sear the lamb for 1 minute on each side, until the fat has rendered. Transfer to the oven for 5 minutes, then leave to rest for 3 minutes.
Meanwhile, boil the broccoli florets in salted water for 4 minutes. Drain and blend with a hand-held blender until smooth. Check the seasoning.
Boil the asparagus, purple and white sprouting broccoli in salted water for 2–3 minutes. Drain.
Heat the butter in a large frying pan. When foaming, add the garlic and rosemary and cook for 1 minute. Pour this over the lamb and carve into thick slices.
To serve, place the broccoli purée in the centre of a serving dish. Scatter over the new potatoes and arrange the lamb slices around them. Nestle in the broccoli and asparagus spears and drizzle with rapeseed oil.