I'm in a bit of a hurry, ok, so I'll give it to you straight.
The instructions for poaching the lamb are here. Yes, it's another Ramsay thang. Just do as the man says. The only tweak I made was to add a couple of cloves of garlic to the poaching liquid. Oh, and I also flipped the rumps over a couple of times to help ensure even cooking.
For the vegetables, prep and cook whatever amount of broad beans and peas you think you can eat. (Me, lots.)
Then in a heavy-based pan, heat some olive oil and a knob of butter. Slice (not too finely) a bulb of fennel (if there's 2 of you, that is; you might want more if there's more of you.) Saute the fennel in the oil and butter until transparent-ish. Add a chopped clove of garlic or two. Make sure it doesn't catch. Throw in the beans and peas.Toss the lot around the pan so everything's lovely and glossy. It'll take you no more than 5 minutes from start to finish.
Roughly chop a small handful of mint and basil. Stir into your vegetables. Season to taste.
You're ready to go.
Arrange the veggies on a plate. Slice your rested lamb as neatly or not as you wish, and place on top of the veg. Ta-da.
Cue revelation. Trust me, this is an amazing way to cook lamb rumps. The meat is just so lovely and tender and moist.
I had to make do with a particularly unappetising couple of rumps, bought in haste from a supermarket. Poaching them this way absolutely transformed them.
But don't make the same mistake. Get yourself the best, most tasty rumps you can lay your hands on. Poach. Enjoy to the max with a good glass of red.