1. cook the lamb rump fat side down until medium rare. i started it in a pan before transferring to a 200c oven for 12 mins. 2. Blanch the asparagus in seasoned water for 1-2 minutes before transferring to a seasoned ice bath. do the same with the frozen peas. remove once cool and pat dry. 3. Charr the lettuce lightly then season with salt and olive oil. 4. When the lamb has cooled to room temp, finely slice before combining with the charred lettuce, peas, mint, parsley, and chives. add the dressing and black pepper.