Ingredients

• 4 x 200–250g/7–9oz lamb rumps
• 2 tbsp vegetable oil
• salt and freshly ground black pepper
• 20g/¾oz butter
• plus a knob for serving
• 20g/¾oz shallots
• peeled and diced
• 100g/3½oz risotto rice
• 3½ tbsp white wine
• 100g/3½oz strong-flavoured
• medium-soft cheese with washed rind
• cut into small pieces
• salt and freshly ground black pepper
• 200ml/7fl oz lamb stock
• 50ml/2fl oz tbsp red wine
• 4 tbsp strongly brewed hisbiscus (sorrel) tea
• 85g/3oz unsalted butter
• cut into small pieces

Directions

• For the roasted lamb rump
• preheat the oven to 200C/180C Fan/Gas 6. Rub the rumps all over with salt and pepper. Heat the oil in a frying pan until very hot and add the lamb rumps. Seal on each side until browned all over. Transfer the rumps to a roasting pan and cook in the oven for a further 15–20 minutes
• or until cooked to your preference. Leave to rest for 20 minutes before serving.
• For the risotto
• melt the butter in a large saucepan over a medium heat and sweat the shallots
• without browning
• for 2 minutes. Stir in the rice and cook for a further 2 minutes. Pour in the wine and stir until completely absorbed. Lower the heat and gradually add 300ml/10fl oz of water
• stirring in between each addition. Cook slowly for around 15 minutes
• or until the rice is cooked through. Remove from the heat
• add the cheese and a knob of butter and season with salt and pepper. Stir gently until everything is fully combined.
• For the sorrel sauce
• put the stock
• wine and tea in a saucepan and bring to a simmer. Cook until reduced by half and then add the butter. Stir until the butter melts and the sauce is thickened and glossy.
• To serve
• spoon the risotto onto a serving plate and carve the lamb and place on top. Finish with the sauce.