Rump of Lamb with Mint Sauce

Prepare the mint sauce by placing the sugar and vinegar in a small non-corrosive pan, bring to the boil and cook until clear. Leave to one side to cool.

Reserve a little mint for garnish and place remaining leaves in boiling water for 10 seconds to blanch. Remove and refresh in cold water, drain well.

Heat a heavy based frying pan till hot with a little oil. Add the lamb and sear both sides on high heat until nicely coloured. Remove from the pan.

Crumble the Knorr cube and mix with the olive oil to form a paste. Add the herbs and garlic and finally the breadcrumbs. Press onto one side of the steaks and place on a baking tray. Finish cooking in the oven at 200°C, 190°C fan, Gas mark 6 for 10-15 minutes depending on thickness of the lamb.

Meanwhile chop the mint leaves and mix into the vinegar syrup. Place the cooked peas onto a large serving dish with the lamb on top. Spoon over the mint sauce and garnish with reserved mint leaves.