Melt in the mouth Rump of Lamb recipe
PUBLISHED: 13:20 26 September 2013 | UPDATED: 13:20 26 September 2013
Melt in the mouth Rump of Lamb, created by Chris Moyes Head Chef, Olive tree Restaurant at the Green Bough Hotel, Chester
2 red onions (roughly chopped)
2 carrots (roughly chopped)
300g Lamb rumps (from good butcher)
300ml Red wine
Mint Sauce 1 table spoon
Redcurrant jelly 2 tablespoons
Thick gravy 1.5 litres using gravy granules
Creamed potatoes with chopped spring onion
Pre-heat oven to 200C, seal rumps in a red hot pan until they are brown and slightly crisp (this will enhance the flavour of the dish),
Place them into a deep oven dish and allow them to roast in the oven for one hour (this will draw out the fat and prevent the sauce from becoming greasy).
Take the lamb out of the oven and remove from the dish, then discard the fat by simply pouring it into a suitable container, the lamb sediment should be retained in the dish.
Add the red wine , add the roughly chopped vegetables and keep them moving until they become coloured, return the lamb to the dish with the vegetables.
Add the mint sauce, redcurrant jelly and herbs. Then add the gravy (using gravy granules) ensuring that the lamb is fully submerged in the sauce.
Cover the dish in kitchen foil and place in the oven for two hours.
Serve the lamb with a spring onion mashed potato.
A perfect one-pot wonder!