- 2 lamb rumps
- 1 chilli or 1 tsp chilli flakes (more or less, to taste)
- 2 garlic cloves
- Sea salt and freshly ground pepper
- 1 glass of wine
- 2 tsp honey
- 500g carrots
- A lump of butter
- A handful of sorrel
1. Preheat your oven to 180°C/Gas 4. Unwrap your meat. Pat dry. Score the fat on top in a crisscross pattern with a sharp knife.
2. If using fresh chilli, finely chop (more or less, to taste) with a peeled clove of garlic. If using chilli flakes, chop your garlic and mx with the chilli flakes on a plate. Roll your lamb in the chilli and garlic. Season well. Set aside.
3. Peel your carrots and cut into 3-4cm hunks. Tumble into a lidded pan. Add enough water to just come up to the top of them. Peel the remaining garlic clove. Add it and a good pinch of salt and pepper. Bring to the boil. Lower heat. Pop a lid on. Cook 20-30 mins or till mashably tender.
4. Set an ovenproof frying pan over high heat (no oven proof pan? Have a small baking dish at the ready). Press the lamb into the pan, fat-side facing down. Lower heat. Cook about 3 mins, or till the fat has formed a golden crust.
5. Flip the meat. Add the wine and honey. Let it bubble up a min. Pop into the oven. Roast 10 mins for rare, 15 mins for medium-rare or 20 mins for medium and 25 mins for well-done. Let the meat rest on a cutting board for as long as it cooked before cutting into it. Still too pink for your liking once you cut into it? Keep carving. Wrap in foil. Add a few spoons of the pan juices. Roast till it’s just right for you.