2 x 350g boneless lamb rumps
2 tbsp Extra Virgin Olive Oil
1 tsp salt
1 tbsp thyme leaves
1 tsp black pepper
½ cup pickled pearl onions
1 cup white wine
2 cups frozen peas
Handful fresh mint leaves
300ml chicken stock
Take the lamb out of the fridge and bring to room temperature before cooking. Score the fat of both rumps in a crisscross pattern and rub all over with the olive oil and salt. Scatter the thyme over the skin side of the rump and sprinkle with black pepper.
Preheat a large, heavy-based pan over medium-high heat. Place the lamb, fat-side down, and sear for about two minutes on each side. Remove from the pan and set aside.
In the same pan used to cook the lamb, add the pearl onions and toss to coat in the lamb juices. Deglaze the pan with white wine, and once the alcohol has cooked off, pour in the peas and toss to coat.
Add the butter to the pan and allow it to melt, then add the mint and toss again. Preheat the oven to 180°C.
Return the lamb rumps to the pan, sitting on top of the peas, and pour in the stock. Turn off the heat, cover the pan with a lid and place it in the oven to cook for 20 minutes until tender.
Once cooked, leave the lamb to rest for 10 minutes before slicing into thick medallions. Serve on a bed of the peas, onions and pan juices.