| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Food networ, Food7 |
1 |
servings |
INGREDIENTS
|
|
Chump end of lamb |
|
|
Fresh rosemary |
| 1 |
|
Shallot |
|
|
White wine |
|
|
Lamb stock |
| 55 |
g |
Unsalted butter; (2oz) |
|
|
Fresh mint |
| 2 |
|
Plumb tomatoes |
| 2 |
|
Red onions |
|
|
Demerera sugar |
| 2 |
|
Leeks |
|
|
Salt and pepper |
INSTRUCTIONS
Make small incisions in the lamb and push small sprigs of rosemary
into them (approx 8 per chump).
Heat a frying pan and when the pan is smoking place the lamb fat side
down, and brown on all sides before placing into the oven
(200°C/400°F/gas mark 6) for 15 mins.
In another frying pan melt the butter and add the sliced onions and
cook until lightly brown and soft. Add the sugar and mix together,
then add the wine and reduce on low heat for 30 minutes.
Take the lamb out of the oven and place on a plate to rest while
making the sauce.
Finely chop the shallot and cook in the lamb pan until soft. Add the
white wine and reduce. Then add the lamb stock and reduce by half.
Finley chop the mint and before serving add the mint to the sauce
along with a small amount of butter.
Wash and trim the leeks well and then cut into very thin strips. Cook
in the oil until lightly golden brown. Drain on kithcen paper and
sprinkle with a little salt.
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