Roast Rump of Lamb with Carrot, Charred Onion, Mash & Mint
| Serves 2 Remove both fillets leaving the fat/skin on each, cutting around the curved line.
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Ingredients
- 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
- pepper
- 1 carrot
- 200g baby onions
- 2 sprigs of thyme
- 1kg potatoes peeled and chopped into large pieces
- 300g butter
- 100ml milk
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