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Ingredients
- Chump end of lamb Fresh rosemary
- 1 x Shallot White wine Lamb stock
- 55 gm Unsalted butter, (2oz) Fresh mint
- 2 x Plumb tomatoes
- 2 x Red onions Demerera sugar
- 2 x Leeks Salt and pepper
Directions
- 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 heat the butter and add in the sliced onions and cook till lightly brown and soft. Add in the sugar and mix together, then add in the wine and reduce on low heat for 30 min.
- 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 till soft. Add in the white wine and reduce. Then add in the lamb stock and reduce by half.
- Finley chop the mint and before serving add in 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 till lightly golden. Drain on kithcen paper and sprinkle with a little salt.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 55g | |
| Calories 394 | |
| Calories from Fat 392 | 99% |
| Total Fat 44.61g | 56% |
| Saturated Fat 28.25g | 113% |
| Trans Fat 0.0g | |
| Cholesterol 118mg | 39% |
| Sodium 6mg | 0% |
| Potassium 13mg | 0% |
| Total Carbs 0.03g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.03g | 0% |
| Protein 0.47g | 1% |
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