Peel and chop <quantity>1</quantity> large onion into large pieces

Peel, trim, and chop <quantity>1</quantity> large carrot into medium cubes

Chop <quantity>2</quantity> tomatoes into large pieces

Chop <quantity>2</quantity> celery stalks

Trim and chop the white part of <quantity>1</quantity> large leek

Preheat the oven to the maximum temperature

Transfer the chopped vegetables, minus the tomatoes, to a roasting pan. Drizzle with extra virgin olive oil to taste and roast for 20m until they are golden

Transfer the roasted vegetables to a large stock pot and add <quantity>1</quantity> sliced pig trotter. Add <quantity>3<unit>L</unit></quantity> of water and the chopped tomatoes

Stir to combine and bring it to a boil over high heat

Turn the heat to low and cook for 10h to infuse the flavors

Strain through a fine mesh sieve

Reduce it to ⅓ over medium heat until it is dark and thicker. The onion demi-glace is ready

Cover the bottom of the grill with charcoal, forming a very hot brazier with all the coals

Cut the stalk of <quantity>1<unit>bunch</unit></quantity> of broccolini

Peel <quantity>1½<unit>cup</unit></quantity> of edamame by feeling where the beans are. Push toward the seam of the pod to remove the beans

Remove the fiber and cut <quantity>6</quantity> snow peas into <quantity>2<unit>inch</unit></quantity> pieces

Trim and cut <quantity>6</quantity> green beans into <quantity>2<unit>inch</unit></quantity> pieces

Fill with <quantity>2<unit>L</unit></quantity> of water a pot and add a generous amount of salt. Bring to a boil. Prepare a bowl with water and <quantity>1<unit>cup</unit></quantity> of ice cubes

Blanch the snow peas by cooking them in boiling water for 2m until they change color and become tender. Transfer to the bowl with and ice and water

Blanch the string beans for 2m until tender. Transfer to a bowl with and ice and water

Cook the broccolini for 2m until tender. Transfer to the bowl with and ice and water

Cook the edamame peas for 2m until tender. Transfer to the bowl with ice

Add <quantity>2<unit>cups</unit></quantity> of fresh green peas and cook for 2m until cooked through but still dark green. Transfer to a hand blender glass

Add <quantity>2/3<unit>cup</unit></quantity> of extra virgin olive oil and blend until smooth. The pea purée is ready

Season <quantity>450<unit>g</unit></quantity> of lamb rump steak with coarse salt to taste

Place the meat on the grill, away from the heat, and cook it for 5m to let its internal temperature rise without searing

Turn the meat and let it cook for 5m

Turn the meat and let it cook for 5m

Turn the meat and let it cook for 5m

Turn the meat and let it cook for 5m

Place the grill closer to the charcoals and sear the meat on all sides, first the fat side down. Let the meat rest for 5m to allow the juices to redistribute. The roast lamb rump steak is ready

Plate <quantity>1<unit>tbsp</unit></quantity> of the Pea Purée and top it with the blanched vegetables

Add mint leaves to taste

Serve a piece of the lamb and add the onion to taste. Season the lamb with salt and sprinkle sumac over the vegetables. The roast lamb rump steak with pea purée & greens is ready

Enjoy!