For the rump of lamb, preheat the oven to 220C/200C Fan/Gas 7. Heat an ovenproof pan over a medium heat, add the oil to the pan and fry the lamb until browned all over. Transfer to the oven and cook for 10–15 minutes.
When the lamb is done, remove the pan from the oven and rest the lamb on a warm plate. Add the garlic and thyme to the hot pan and deglaze with the Madeira. Finally add the butter. Pour the Madeira glaze over the lamb rump and leave to rest until ready to serve.
To make the onion, garlic and potato rösti, put the grated onion and potatoes into a clean tea towel and squeeze out any excess water. Tip the mixture into a bowl with the garlic, egg and flour. Mix together.
Heat the olive oil in a frying pan and add half of the rösti mixture. Cook on each side for 2–3 minutes, then transfer to a plate lined with kitchen paper and keep warm. Repeat with the rest of the rösti mixture.
To make the braised peas, heat a pan over a medium heat and add the butter. Cook the spring onion, garlic and peas for 1–2 minutes, then add the stock and cook for another 3–4 minutes. Stir in the chopped mint to finish.
To make the herb crème fraîche, mix all the ingredients together and set aside until ready to serve.
To serve, place a rösti onto each serving plate. Carve the lamb and arrange slices on top of the rösti. Spoon the peas around and garnish with the herb crème fraîche.
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