sunday lamb

I would normally use racks of lamb for this dish but we had a leg of lamb in the freezer so roasted that instead. Sear the lamb in a pan first and keep the juices to then mix with balsamic vinegar, red wine, honey and beef stock, boil and reduce. The lamb is served on a sweet potato mash mixed with plenty of butter, fennel and finely chopped rosemary, topped with steamed green vegetables. Roast the lamb how you like it (i like mine quite rare) and top it with the sauce (which you can add corn flour if you prefer it thicker).
Preparing this dish takes all of half an hour - qnother quick, easy and delicious meal!!