Instructions: Finely slice the garlic and remove the rosemary and thyme from the wooden stalks.

In a large bowl, place the garlic, rosemary and thyme leaves and olive oil and mix well. Add the lamb and toss well to coat each lamb rump with the marinade.

Add lots of freshly ground black pepper then cover the lamb with plastic wrap and allow to marinate in the fridge for 24 hours.

Preheat the oven to 190 c. To cook the lamb, add an extra tablespoon of oil to a heavy frypan. Add the lamb rumps and sear thoroughly over a high heat so that the lamb is deep golden on both sides. Place the frypan in the preheated oven for 8 minutes then remove and cover the pan with foil and allow the meat to rest for 2 minutes. When ready to serve, slice the lamb rumps thinly.

For the swedes: Peel and dice the swedes then melt the butter and add the swedes, tossing them over a high heat until lightly golden, about 5 minutes.

Add 3 tablespoons water and cover the pan. Turn the heat down to low and cook the swedes until they are soft enough to mash lightly. Season to taste with salt and pepper.

For the roasted shallots: Place the peeled shallots in a small roasting pan and splash with olive oil and add salt and pepper to taste. Bake in the 190 oven until golden brown and caramelised, tossing regularly - about 50 minutes.

To serve, place a mound of mashed swede on each plate and top with a sliced lamb rump. Top with some roasted shallots and drizzle with rosemary dressing

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