Easter lamb with rhubarb compote and gravy • Leeks and High Heels

Ingredients

• 1 rack of lamb, marinated and well seasoned with salt and pepper
• 3 rhubarb stems
• 500 ml beef or chicken stock
• 1 table spoon flour
• 1 table spoon butter
• 1 table spoon olive oil
• salt and pepper
• 1 tablespoon sugar
• 1 bustle rosemary