Roast rump of lamb with flat mushrooms and parsnip purée

Method

1. Place 2 tablespoons of olive oil in a bowl, add the herbs, toss the lamb in oil and herbs and allow to marinate for 3-4 hours.

2. Remove the lamb from the marinade and season well with black pepper.

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

4. Heat the remaining oil in a frying pan until hot and sear the lamb on all sides, transfer to the oven and cook for 10-12 minutes, until pink inside.

5. Remove from the oven and leave to rest loosely covered with tin foil. Deglaze the pan with some balsamic vinegar and the chicken stock to make a quick sauce for the lamb.

6. For the parsnip purée: melt the butter in a frying pan over a low heat and cook the parsnips until completely soft and falling apart (about 25 minutes).

7. Add the cream and a little chicken stock and bring to the boil.

8. Season, then liquidise to a smooth purée (check consistency and add more stock if required). Keep warm.

9. For the mushrooms: grill or sauté the mushrooms with a knob of butter and seasoning until tender but holding their shape. Squeeze over a little lemon juice.

10. To serve: slice the lamb diagonally and serve on top of the mushroom and puree, spoon over a little of the sauce and serve.