Roast Rump of Lamb

• 1 lamb chump, well trimmed and seasoned
• lamb stock (see method)
• 1 onion, chopped
• 1

Make a small quantity of stock from the browned lamb trimmings, onion, garlic and rosemary, with half red wine and half water, to cover.

Heat the butter and oil in a roasting tin, add the seasoned lamb and brown on all sides. Roast in a preheated oven at 200°C (400°F) Gas Mark 6 for about