Roast Rump of Lamb from Great British Chefs 2 by Stephen Bull

Ingredients

• 1 sprig of rosemary, bruised
• 1 lamb chump, well trimmed and seasoned
• butter and olive oil, for browning
• mixture of red wine and water (see method)
• lamb stock (see method)
• a walnut-sized knob of cold butter, cut into pieces
• a pinch of sugar (optional)
• 1 tomato, skinned, deseeded and diced
• salt and freshly ground black pepper
• 1 fat garlic clove, crushed
• 1 onion, chopped