Roast lamb recipe

• 1 Rump of lamb (320g each)
• 2 Rosemary sprigs
• 1 Clove garlic
• 20 g (0.7oz) Butter
• 1 pinch Sea salt
• 1 pinch Cracked black pepper
• 30 g (1.1oz) Chorizo sausage
• 0.5 Tin butterbeans
• 1 Clove garlic
• 1 Medium shallot
• 1 tsp Chopped Oregano
• 12 Cherry tomatoes (cut in half)
• 100 ml (3.5fl oz) Chicken stock
• 50 g (1.8oz) Creme fraiche
• 50 g (1.8oz) Baby spinach

1. Season the lamb well with salt, pepper and smoked paprika.
2. Seal the lamb in a hot frying pan with a little oil until browned all over.
3. Place onto a roasting tray and top the lamb rumps with a sprig of rosemary, butter and a crushed clove of garlic.
4. Roast the lamb at 200 degrees C for 8 - 10 minutes until cooked medium rare.
5. Leave to rest for 5 minutes, carve and serve.
6. For the fricassee.
7. Gently saute the shallots, garlic and chorizo in a little olive oil.
8. Add the halved cherry tomatoes and saute for a further minute.
9. Add the drained butterbeans and chicken stock and bring to the boil.
10. Add the baby spinach and wilt for 30 seconds before taking of the heat and adding the creme fraiche.
11. Add the chopped oregano and season with salt and pepper.
12. Present the spinach into the middle of a shallow bowl, carve the lamb on top and spoon the remaining fricassees around the edge.

lamb, rosemary, garlic, butter, salt, pepper, sausage, butterbeans, garlic, shallot, oregano, tomatoes, chicken, spinach

Taken from www.lovefood.com/guide/recipes/12192/darrin-hosegroves-roast-lamb (may not work)