First make the skirlie potato cake. These can be made in advance lace a heavy frying pan onto a medium heat and melt the butter. Add the bacon and fry for 2 minutes. Then add the onion and cook for another 2 minutes, stirring occasionally and taking care not to allow the mix to burn. Add the oatmeal and garlic to the bacon and stir well, reducing the heat under the pan slightly. Cook for 12 minutes, stirring frequently, then add the thyme, parsley and a little seasoning.
Add this mix to the mashed potato and stir well to combine. Taste, and season if necessary. Divide the mix into 4 portions and roll each one into a ball. Use the palm of your hand to gently flatten them down into cakes. Place these on a tray, cover with cling film and chill in the fridge for 1-3 hours until firm.
Sift the flour onto a large bowl or plate. Take the potato cakes out the fridge, uncover and roll them in the flour until evenly coated. Lift and pat gently to remove excess flour.
Heat the oven to 180°C. Heat a medium frying and add the olive oil and heat, swirling it around to coat the bottom of the pan. Place the potato cakes into the pan (you may need to do this in 2 batches) and fry until a nice golden crust has formed. Don’t be tempted to move the cakes around in the pan or you won’t get a good crust. When browned on the bottom, flip them over and fry for another few minutes until browned on the other side. Then transfer them to a baking tray and finish heating them through in the oven.
Blanch the peas and broadbeans in salted boiling water for 2-3 minutes. Drain and drop into a pan of ice cold water to stop the cooking process, drain and set aside.
To cook the lamb, season the lamb with salt and fresh ground pepper. Heat a frying pan until it’s hot. Add a little of the olive oil and butter to pan and then add the rump.
Fry until well coloured all over and add the crushed garlic and thyme to the hot frying pan and sauté for 8-10 minutes, depending on how pink you like your lamb until just starting to become firm to the touch.
Allow the meat to relax in a warm place for a minimum of ten minutes before serving. Add the red wine to the pan and deglaze, scraping up all the cooked on lamb bits from the base of the pan. Allow the wine to reduce by half. Next add the stock and reduce by two thirds.
Heat the butter in a small frying pan. Once melted, add the peas and beans and gently warm through. Add the chopped mint and stir.
To serve, place a potato cake in the centre of each serving plate and top with the rested lamb. Spoon the pan juices over and around each rump and spoon around the peas and beans.