- 160g podded fresh peas (or use frozen)
- 160g shelled broad beans (or use frozen)
- 250g new potatoes (such as Jersey Royals), halved if large
- 4 rumps of lamb, with skin (about 160g each)
- 60g unsalted butter
- 3 tbsp olive oil
- 1 banana shallot, finely diced
- 120ml good-quality chicken stock
- 240ml double cream
- 4 tbsp chopped flat-leaf parsley
- 4 tbsp chopped mint
- 2 Little Gem lettuces, outer leaves removed, quartered
- sea salt and black pepper
For the Kale Pesto:
Seed is a biannual magazine, edited by Daylesford’s founder Carole Bamford. At its heart is the belief that we need to live sustainably and consciously, alongside nature and the rhythms of the seasons.
Taken from the second volume of SEED MAGAZINE, this delicious recipe offers a lighter take on traditional lamb dishes and is full of the delicate flavours of summer. We produce our own lamb at Daylesford on our rich, organic pasture, choosing rare and native breeds for outstanding quality and excellent flavour. Pick up an organic rump from our Daylesford butcher’s counters and make as a quick evening supper or for a gathering with friends.
Seed Volume II is available to buy online HERE.
METHODDIFFICULTY: Medium 30 MINS
Start by preparing the pesto. Roughly chop the kale and place in a bowl with the pumpkin seeds, then cover with the olive oil. Leave to stand for 5 minutes, then add the basil and your chosen green. Transfer to a blender and blend until smooth.
Blanch the peas in a pan of boiling water for 1 minute and then refresh in iced water. Drain and leave to one side. Blanch the broad beans in a pan of boiling water for 1 minute, refresh in iced water, drain and pop the beans from their skins, then leave to one side.
Bring a large pan of salted water to the boil, add the potatoes and cook until tender, about 15 minutes. Drain and set aside. Once the potatoes are cool enough to handle, peel off their skins.
Heat a large frying pan over a medium heat. Season the lamb with salt and pepper. Allow the butter and olive oil to melt in the frying pan then fry the lamb skin-side down for 8–10 minutes, until golden brown, then turn over and cook for a further 6 minutes. Remove to a plate and allow to rest for 5 minutes.
Add the shallot to the same pan and fry for 2 minutes on a medium heat, before adding the stock, double cream, potatoes, peas and beans. Bring to the boil. Add the parsley and mint and season to taste. Add the Little Gem and simmer for a further 3 minutes.
To serve, thinly slice the lamb. Place two Little Gem wedges in each bowl or plate, spoon over some creamy vegetables and then place the sliced lamb on top and drizzle over a little of the pesto.