Roast chump of lamb with creamed polenta, peas, broad beans and mint salsa

Method

1. For the meat: rub the lamb with olive oil, thyme and sea salt. Set aside to rest for 20 minutes.

2. Preheat the oven to 200C/gas 6.

3. Heat a frying pan and add the lamb, fat side down - no extra oil is necessary. Cook over a high heat until the fat browns; turn and brown on all sides.

4. Transfer the lamb, fat side down, to a large roasting tin and roast for 6-8 minutes until done but still pink in the centre. Remove from the oven and leave to rest for 10 minutes.

5. For the creamed polenta: gently fry the onions, garlic and mushrooms in butter until soft but not coloured.

6. Stir in the polenta then slowly add the milk, stirring well until a soft porridge is formed. Add the parmesan, basil, pine nuts and season with salt and pepper. Keep warm until ready to serve. You may need to add a little boiling water if it firms up. Stir in the peas just before serving.

7. For the pea, broad bean and mint salsa: cook the peas until just tender. Drain and refresh under cold water. Repeat for the beans and skin them by squeezing between your fingers. Mix with the peas.

8. Blitz the parsley, mint, coriander and spring onions in a food processor to roughly chop. Add three quarters of the peas and beans and blitz to a rough purée. Add the vinegar and olive oil blitz for a few seconds more.

9. Stir the remaining peas and beans into the salsa and season with salt and pepper.

10. To serve, spoon some of the polenta on the centre of a plate. Slice the lamb against the grain and lay on top. Dollop a good spoonful of the salsa on top.

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Ingredients

For the meat

4 trimmed chumps of Lamb, the fat slashed
2 tbsp Olive oil
2 tsp thyme leaves

For the creamed polenta

50g onion, finely chopped
2 garlic clove, crushed
6 button mushrooms, finely sliced
20g Butter
125g instant Polenta
500ml boiling Milk
50g grated Parmesan
1 small bunch Basil, finely shredded
50g pine nuts, lightly toasted
50g cooked peas

For the pea, broad bean and mint salsa

100g peas, fresh or frozen
100g Broad beans, fresh or frozen
1 small handful Parsley
1 small handful Mint
1 small handful coriander leaves
2 Spring onions, finely sliced
85ml white wine vinegar
85ml extra virgin olive oil

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