- 500g/1lb 2oz Maris Piper potatoes, scrubbed
- 200ml/7fl oz olive oil
- 2 tbsp fresh chives, chopped
- 50g/2oz black olives, stoned and chopped
- Salt and freshly ground black pepper
- 4 rumps of new season’s Freedom Food labelled lamb
- 4 heads of pak choi, trimmed and outside leaves removed
- 2 tsp chilli oil
- 200ml/7fl oz mint pesto or sauce
Preheat the oven to 220°C, 425°F, Gas 7. Bake the potatoes in their jackets for about 1 hour until soft. Remove and, when they are cool enough to handle, peel and crush them with the back of a fork. Mix in all but 1 tsp of the olive oil, the chives and olives. Season the mixture, cover and keep it warm.
Season the lamb. Heat a deep frying pan, add a film of oil then fry the lamb, turning it in the pan until sealed on both sides. Transfer the meat to a baking tray then roast in the preheated oven for about 12 minutes until medium-rare. Remove and leave to rest for 10 minutes before cutting each rump on the bias into 3 or 4 slices.
Blanch the pak choi in lightly salted boiling water for 3 minutes. Refresh in iced water and drain.
Heat the chilli oil in a deep frying pan, add the pak choi and season. Turn the pak choi in the oil until hot then place a portion on each plate. Gently warm the mint pesto or mint sauce. Neatly pile the crushed potatoes to the side of the pak choi, arrange the slices of lamb on top and sprinkle with warm mint pesto or sauce.