Edinburgh Evening News 50 - Roasted Spring Lamb Rump, Pea Purée and Crushed Jersey Royals

Spring has well and truly sprung when we see the arrival of Scottish lamb in the kitchen. It is an exciting ingredient to work with and the tenderness and flavour is second to none.So many flavours work with this meat so it is important to try to look beyond the traditional mint sauce!

This recipe presents the lamb firmly at centre stage with hints of garlic and thyme and light accompaniments of pea purée and Jersey Royal potatoes.I would recommend giving this a go as a spring alternative to the Sunday roast.It is much quicker to get on the table and the outcome is equally satisfying.

Find the full recipe here.