Rump Of Lamb With A Fresh Mint Sauce

1. 1

   First prepare the mint sauce. Place the sugar and vinegar in a small, non-corrosive pan, bring to the boil and cook until clear. Set aside and allow to cool.

2. 2

   Reserve 6 mint sprigs for the garnish. Pick the remaining mint leaves off the stalks, and blanch for ten seconds in a pan of boiling water, refresh at once in very cold water, squeeze out excess water and set aside until required.

3. 3

   Set two large, heavy griddle pans and pre-heat until very hot. When I say very hot, I mean it!

4. 4

   Make a seasoning paste by dissolving the Knorr Lamb/Chicken Stock Cube in the olive oil and mixing in the chopped thyme. Using a Knorr Stock Cube gives the meat extra depth of flavour.

5. 5

   Massage the seasoning paste evenly over both sides of the lamb steaks. Then place them on the pre-heated griddle pans.

6. 6

   Cook for one minute on one side, then turn and cook on the other side for one more minute (for a pink colour). Cook for 11/2 minutes either side for medium cooked.

7. 7

   Meanwhile, finely chop the blanched mint leaves and mix into the vinegar syrup to make the mint sauce.

8. 8

   Place the cooked peas in a large serving dish and toss through 2/3 of the chopped shallot. Then place the freshly griddled lamb steaks on top of the peas. Spoon the mint sauce over.

9. 9

   Garnish with the reserved sprigs of fresh mint, top with a little more olive oil if desired, sprinkle over the remaining chopped shallot and serve at once. Really, nothing could be simpler.

* Per serving · 4 servings · Values may vary.