Rose Gray, Ruth Rogers
By Rose Gray and Ruth Rogers
In this recipe the meat is first grilled to give a burnt flavour which contrasts with that of the sweet balsamic vinegar.
Preheat the oven to 220°C/425°F/Gas 7.
Season the meat, then grill on all sides to seal. Ideally this should be done on a barbecue or cast-iron griddle.
Place a baking dish over a medium to low heat, soften the onion in the butter for 5 minutes, then stir in the rosemar