- ½ lemon, peeled, flesh chopped
- 4 tsp sea salt
- 2 sprigs fresh rosemary, leaves picked and chopped
- 1 tbsp olive oil
- 1 x 200g/7oz lamb chump, fat removed
- 1 tsp olive oil
- ½ red pepper, chopped
- 1 garlic clove, chopped
- 50ml/2fl oz hot chicken stock
- 1 tbsp vegetable oil
- ¼ fennel, sliced
- 4 new potatoes, sliced
- ½ carrot, peeled, diced
- balsamic vinegar
- 1 tbsp chopped fresh chives
- For the lamb, place the lemon flesh, sea salt, chopped rosemary and a little of the olive oil in a food processor or mini-blender and blend until combined.
- Spread the lemon mixture over the lamb chump. Use the remaining oil to lightly oil a griddle pan and heat the pan over a high heat. Place the lamb onto the pan and griddle for 3-4 minutes on each side, or until just pink in the middle. Transfer the lamb to a plate and leave to rest in a warm place.
- For the red pepper sauce, heat the oil in a small saucepan, add the red pepper and garlic and cook gently for 2-3 minutes, or until softened. Add the chicken stock to the pan and simmer for 2-3 minutes, then blend until smooth using a hand blender. Remove from the heat, cover and set aside to keep warm.
- For the sautéed vegetables, heat the vegetable oil in a frying pan, add the fennel, new potatoes and carrot and sauté for 4-5 minutes, or until softened. Drizzle a little balsamic vinegar and sprinkle the chives over the vegetables and cook for a further minute.
- To serve, slice the lamb into three or four pieces, place the sautéed vegetables onto a serving plate, place the lamb on top of the vegetables and pour over the red pepper sauce.