2 garlic cloves, smashed
1 garlic clove, minced
2 tbsp chopped fresh mint
pea shoots, to serve
1 rosemary sprig
1 banana shallot, peeled and sliced
1–2 tsp Dijon mustard
2 tbsp olive oil
150ml/5fl oz vegetable stock
splash white wine vinegar
10g unsalted butter
25g/1oz unsalted butter
2 tbsp crème fraîche
250g/9oz lamb rump
1½ tbsp Madeira
100g/3½oz fresh young peas, blanched and refreshed briefly
50ml/2fl oz white wine