Neven Maguire's Rump of Local Lamb with Pea Purée
We often put this on our Sunday lunch menu when lamb is in season, as it’s a delicious cut of meat that offers good value. We have just started growing broad beans, which I’m very excited about. A little goes a long way and they add an extra dimension to the rosemary jus.
Neven Maguire
• 10 Mar 17
