Availability: In stock
4 individual portions mini Welsh Lamb rumps – fat scored
1 tbsp oil for frying
450g baby potatoes – halved
1 tbsp oil for coating potatoes
1 tbsp chopped fresh rosemary
Rosemary sprigs (3-5)
1 tbsp red currant jelly to serve or add to gravy
125ml balsamic vinegar
2 tbsp clear honey
1½ tbsp wholegrain mustard
2-3 cloves garlic, crushed
Make up the marinade by combining the vinegar, honey, mustard, garlic and seasoning. Add the lamb pieces and rub the marinade into the lamb and the scored fat. Leave to stand for at least 30 minutes.
Combine the oil, chopped rosemary, salt and pepper, then add the potatoes and stir well.
On the boiling plate heat a pan (suitable for the oven), the AGA sauté pan with removable handle is good for this, add the oil and fry the lamb rumps fat side down for a few minutes until brown, then turn to sear all surfaces of the lamb. Add the potatoes to the pan, fry until lightly browned. Add the rosemary springs.
2, 3, 4 and 5 oven AGA: Transfer to the oven grid shelf set on the floor of the roasting oven to finish cooking for approximately 20-25 minutes until the potatoes are cooked.
Allow meat to rest for 5 minutes before carving. While resting make a gravy and stir the redcurrant jelly into the gravy.
Serve with green vegetables such as broccoli.
Conventional cooking: Preheat the oven to 180°C. Fry the lamb rumps, then the potatoes on the hob. Transfer the pan to the oven and finish cooking for approximately 20-25 minutes until the potatoes are cooked.
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