Lamb Rump with Pesto Potatoes and Creamed Spinach

Steps

1. Bring a small pot of salted water to the boil. Bring a full kettle of water to the boil. Prepare potatoes and courgette. Cook potatoes in pot of boiling water for 12-15 minutes, until very tender. When potatoes have finished cooking, drain well and return to pot with a drizzle of oil. Season and set aside, covered, to keep warm. Just before serving, stir pesto through potatoes.
2. Pat lamb dry, season and coat in lamb herb blend. When potatoes have about 8 minutes cook time remaining, heat a drizzle of oil in a medium fry-pan on medium-high heat.
3. Cook lamb for 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered, to rest for 2-3 minutes, before slicing thinly against the grain.
4. While lamb cooks, place beans in a heat-proof bowl with a pinch of salt and cover with boiling water. Cover bowl with a plate and set aside to cook for about 5 minutes, until tender. Drain and set aside to keep warm.
5. Bring water, wine (or water) and salt to a simmer in a medium pot with a lid. As soon as it simmers, add spinach and courgette and stir. Cover and cook on low for 1 minute. Remove from heat and leave, covered, for a further 1 minute. Remove lid, stir through sour cream and season.
6. To serve, divide pesto potatoes, creamed spinach and beans between plates and top with slices of lamb.