Roast Rump of Lamb

• Preheat the oven to 180˚C. Season the lamb rumps with salt and pepper
• Place a heavy based frying pan over a high heat, add a good glug of olive oil and seal the lamb rumps for a couple of minutes on each side until nicely browned.
• When nearly finished add the thyme, rosemary, garlic and a good knob of butter.
• Baste the rumps with the foaming butter and place in a roasting tray.
• Pour over the butter, garlic and herbs.
• Transfer to the oven and cook for 12 to 15 minutes, or until cooked to your liking.
• Remove from the oven and place the lamb on a plate in a warm place to rest.
• Return the sealing pan to the stove and add another splash of olive oil.
• Fry the morels over a medium heat until they start to brown.
• Add the wild garlic leaves and a good knob of butter. Fry until the garlic has wilted and started to brown.
• Transfer to a serving dish and carve the rested lamb on top.
• Serve alongside the Jersey Royals and a good dollop of the wild garlic pesto.

Jersey Royal Fondants

• Slice the butter evenly and lay over the bottom of a heavy based pan.
• Slice the butter evenly and lay over the bottom of a heavy based pan.
• Add enough water to just cover then add the garlic, thyme and bay.
• Cook over a medium heat until the potatoes are tender and the water has evaporated.
• The layer of butter will start to brown the potatoes and take on a lovely nutty flavour.
• Once coloured, turn off the heat and allow the potatoes to sit in the butter for a few minutes.
• Drain and discard the garlic, thyme and bay.
• Serve sprinkled with some freshly chopped parsley