Lamb rump with redcurrant jus

Read the full method and weigh the listed ingredients. Prepare the meat and vegetables as described in the ingredient list, keeping sauce, starch, garnish and working ingredients separate. Clean hands, boards and utensils after handling raw meat.

Heat the oven to 180°C fan / 200°C conventional.

Allow about 15 minutes in total, checking the oven has reached its setting.

Soften shallot in some of the lamb butter in a saucepan.

Add wine, scrape the browned residue from the pan and bubble until substantially reduced.

Add stock and redcurrant jelly. Simmer until lightly syrupy, supervising and stirring occasionally.

Strain and finish with vinegar and seasoning. Keep warm.

Pat intact lamb rump dry and season. Sear fat caps in neutral oil for 3–4 minutes, then brown every other surface. Add remaining lamb butter, garlic and rosemary and baste.

Check the oven setting and carefully put the prepared dish into the hot oven.

Cook for about 8–15 minutes depending on thickness. For medium intact lamb aim for 58–60°C before resting; cook longer to preference.

Check the stated readiness cue using a probe for cooked meat where specified. Carefully take the dish out and set it on a heatproof surface.

Rest for 10 minutes, saving clean resting juices.

Stir clean resting juices into the jus and warm gently.

Slice across the grain and serve with redcurrant jus alongside.