Roast Rump of Lamb with Carrot, Charred Onion, Mash & Mint | Underground Cookery School

Ingredients

• 1 whole chump of lamb, bone in
• 100g lamb mince
• 1/2 onion finely sliced
• 1 stick celery finely diced
• 1 carrot finely diced
• 1 clove garlic finely diced
• 1 tablespoon chopped thyme
• 100ml red wine
• 400ml chicken jus
• 1 bay leaf
• 1 tbsp. vegetable oil
• 100ml white wine vinegar
• 25ml water
• 1tbsp caster sugar
• small bunch of mint
• 200ml chicken jus
• I bunch of baby carrots
• 150g butter
• 3 sprigs of thyme
• salt and pepper
• 1 carrot
• 200g baby onions
• 2 sprigs of thyme
• 1kg potatoes peeled and chopped into large pieces
• 300g butter
• 100ml milk