Peel the garlic cloves and cut them into 4 pieces lengthways. Pick the leaves from the rosemary.
Use a small knife to make small incisions in the rumps of lamb and insert pieces of garlic and rosemary. Score the skin side in a criss cross pattern.
To cook the lamb:
Preheat the oven to 180'C.
Season the lamb with Maldon sea salt. Heat a frying pan until hot and add a splash of sunflower oil. Colour the lamb on each side and render any fat on the skin side. Transfer to the oven and cook for 10-15 minutes. Remove from the oven and allow to rest before carving.
Peel the red onion, cut in half and thinly slice. Cut the red peppers in half, remove the seeds and cut into strips. Pick and chop the basil.
Heat a saucepan until hot and then add a drizzle of olive oil. Add the onions, sugar and thyme to the pan and cook until the onions are translucent. Add the red peppers and paprika to the pan and season with salt. Cover and cook until the peppers are soft. Add the vinegar to the pan and allow to reduce. Set aside until ready to serve.
Peel and dice the banana shallots and garlic.
Pick the leaves from the tarragon and carefully cut the leaves. Finely chop the chives.
Bring the chicken stock to the boil.
Heat a large pan until hot and add a knob of butter. Add the shallots to the pan and sweat over a medium heat until soft. Add the garlic and cook for 1 minute before adding the rice. Stir until the rice is translucent and then add the white wine to the pan. Stir continually until all of the liquid has been absorbed. Add the stock to the rice a ladleful at a time, stirring all the time and allowing each addition of liquid to be absorbed before adding more. Continue for 15-18 minutes until the rice is cooked. Allow the risotto to rest for a couple of minutes and then stir in the butter, herbs and the parmesan. Check the seasoning.
Pick the leaves from the rosemary and peel the garlic. Add these ingredients to the olive oil with the salt and blend in a liquidiser until the the rosemary and garlic are pureed. Pass the oil through a fine sieve to remove the pureed rosemary.
Spoon the risotto into a wide bottomed bowl.
Cut the lamb into 5 slices.
Arrange the lamb slices on top of the risotto, top with a quennelle of red pepper chutney and finish with a pelouche of pea shoots. Drizzle on some rosemary oil and sprinkle on any remaining parmesan.
«To maximise the garlic and rosemary flavour in the lamb, prepare the lamb 24 hours in advance and let the flavours penetrate the lamb.»
Roasted rump of lamb served with a fresh herb risotto, sweet and smoky red pepper chutney and a rosemary oil.