Roast lamb rump with new potatoes, artichokes, baby peas and mint

Fried artichokes cooked with peas and mint is a classic combination that is beautiful on its own but also works particularly well with lamb.

Ingredients

4 small	Lamb rumps (Main)
60 ml	Olive oil
2 cups	New potatoes, boiled
2	Globe artichokes, tough outer leaves removed, thinly sliced (Main)
2 cups	Baby peas, blanched
1 ½ cups	Mint, picked and roughly torn
1 clove	Garlic, peeled
50 ml	Extra virgin olive oil, to finish

Directions

1. Heat oven to 200C. Season lamb rump with a little salt and freshly ground black pepper.
2. Heat 30ml of the olive oil in a heavy-based ovenproof frying pan over a high heat then colour lamb on all sides before placing into the oven for 6 to 7 minutes or until medium rare.
3. Remove lamb from the oven and allow to rest in the pan for 2 minutes then place lamb on to a plate and rest for a further 3 to 4 minutes in a warm place.
4. Return the same pan to the stovetop over a high heat and add remaining 30ml of olive oil. Add new potatoes and artichokes and fry until artichokes begin to colour.
5. Add peas and half of the mint and continue to cook until the peas are well heated through.
6. Place remaining mint into a mortar and pestle with garlic and a good pinch of sea salt and grind to a smooth paste.
7. Add extra virgin olive oil and muddle together to combine. Divide vegetables between 4 plates.
8. Carve each lamb rump into 4 to 5 slices and place on top. Drizzle with mint oil and serve immediately.