Restaurant 1861

Fine food worth the extra mile!

Roast Rump of Lamb, Rosemary Jus

RDL 0076


4 × 150-200g boneless rumps of lamb
1 bunch of rosemary
500g lamb bones chopped small
1 onion diced
1 carrot diced
375ml white wine
1 litre lamb stock

Selection of seasonal vegetables to serve


Seal the lamb in a hot pan until golden brown, place the lamb bones in a roasting try with the carrots and onions. Arrange the rumps of lamb on top.

Roast in a hot oven (200oc) for 15-20 minutes ( to achieve a medium cooked finish) or until cooked to your liking. Remove from the oven and keep the lamb in a warm place to rest for 10 minutes.

Remove the lamb bones from the tray and whilst still piping hot stir in the white wine to deglaze, bring the pan to the boil, and reduce the whole mixture by half. Add the lamb stock and reduce until a sauce like consistency is achieved. Roughly chop the rosemary and add to the sauce, allowing it to infuse for 5 minutes, then strain the sauce through a fine sieve into a clean sauce pan, reboil and adjust the seasoning.

Serve the lamb carved into thin slices with your favourite seasonal vegetables. Finally spoon over the sauce.