WAYNE DELVE

Roast Rump of Welsh Lamb with Champ Potato and Steamed vegetables

Ingredients
6 Potatoes peeled and cut into 2inch pieces
Salt
4 knobs Butter inch square
30ml Double Cream
4 Spring Onions Thinly Sliced
Olive Oil
Rump of Lamb seasoned with salt and pepper
2 Carrots peeled and cut into 3qty 40mm pieces
6 florets Broccoli
Sprig of rosemary to garnish

Method
Boil the potatoes in slightly salted water until slightly soft, drain and add the butter and cream, mash until a creamy consistency. Add the spring onions and combine well. Keep warm.
Meanwhile steam the carrots for 10 minutes, then add the broccoli and steam for a further 5 minutes. Keep warm.
Heat some olive oil in a frying pan to a fairly high heat, Add the lamb skin side down and fry for about 3-5 minutes until the lamb begins to colour. Turn over in the pan and place in a pre-heated oven at 180 degrees and cook for a further 10minutes. Remove and rest covered with foil for 10 minutes for the juices to release, then cut into slices.
To Plate up, place the Champ potato in a chefs ring and place a knob of butter in the centre, place 3 pieces of carrot and broccoli to one side and then arrange the Lamb slices in a slightly fan shape. Drizzle with some Port jus and serve. Garnish with a sprig of Rosemary.

Port Sauce with Redcurrant Jelly

Ingredients
1 Small Shallot finely chopped
Knob of Butter
2 cloves garlic crushed
30ml Port
300ml Beef Stock
1 teaspoon Redcurrant Jelly

Method
Sweat off the Shallot in some butter with 2 crushed cloves of Garlic for about 5minutes to soften and then add the Port. On a medium heat reduce the sauce by two thirds.
Then add 300ml of Bouillon (Beef Stock).
Bring to the boil then reduce heat to simmer for around 20minutes reducing the sauce by half.
Add a teaspoon of Redcurrant Jelly to taste.

Great with Lamb/ Duck and Beef.