Lamb rump with wild mushrooms and cider sauce

Preheat the oven to 200°C/gas mark 6

To cook the lamb, season the meat all over with plenty of salt. Place an ovenproof pan over a medium-high heat and, once hot, add the lamb skin-side down and allow the fat to render out of the meat. When the skin has turned golden brown, turn over and colour evenly on all sides

Place the pan with the lamb into the oven and allow to cook for 6–8 minutes for medium rare, or until a meat thermometer reads 55–60˚C when inserted into the meat

Remove the pan from the oven and baste the lamb with the rendered fat and juices. Set aside to rest while you prepare the rest of the dish

Bring a large pot of salted water to the boil. Quickly blanch the beans in the boiling water for 2 minutes, then drain and toss through the almonds and olive oil. Season to taste and keep warm

Add the cider and the sprig of thyme to a saucepan. Heat gently and reduce by half. Once reduced, whisk in the créme fraiche and season to taste. Keep warm but do not allow to boil or the sauce could split

Finally, cook the mushrooms. Add the extra virgin olive oil to a frying pan and place over a medium heat. Add the wild mushrooms, sauté for 1–2 minutes then take off the heat. Season to taste and finish with chopped fresh oregano and a splash of Arbequina olive oil

Cut each of the lamb rumps in half lengthways, being sure to cut against the grain of the lamb. Season the meat and divide between the plates. Spoon the mushrooms around the meat and pour a little of the sauce around each plate. Serve with the green beans on the side