Cumin crusted lamb rump, minted green lentils and peas

Method

1. Roll the lamb rumps in cumin to coat, then refrigerate. Wash and drain the cooked lentils; blanch and refresh the sugar snap peas and thaw the green peas (if using fresh, blanch and refresh with the sugar snap peas).
2. Remove lamb from refrigerator 10 minutes before use. Rub 1 tablespoon of olive oil onto lamb and sear, to seal, in a pan each side. Place in an oven proof dish and cook in moderate oven for around 15 minutes for medium to well done. (Lamb rumps vary in size so adjust cooking time to suit.) Rest for 10 minutes before slicing.
3. Heat the butter in a pan then add onion and cook for 2 minutes. Add the lentils, both peas, olive oil and lemon juice and toss to reheat. When ready to serve, add the mint, ripping it as you do, salt to taste and remove from the heat. Stir gently to combine the mint.
4. Spoon the lentil and peas into the centre of a serving dish and top with lamb. Spoon over any juices from the lamb and lentils and garnish with parsley.