Lamb rumps 4
White onion 1, diced
Rosemary 12 sprigs
Redcurrant jelly 1 tbsp
Red wine 1 pint
Lamb or beef stock 1 pint
Maris piper potatoes 12 small, peeled
Courgette 2
Aubergine 1
Red pepper 1
Yellow pepper 1
Green pepper 1
Red onion 1, large
Redcurrants a handful, for decoration
Olive oil
Supported by
Lamb rumps 4
White onion 1, diced
Rosemary 12 sprigs
Redcurrant jelly 1 tbsp
Red wine 1 pint
Lamb or beef stock 1 pint
Maris piper potatoes 12 small, peeled
Courgette 2
Aubergine 1
Red pepper 1
Yellow pepper 1
Green pepper 1
Red onion 1, large
Redcurrants a handful, for decoration
Olive oil
Lamb rumps 4
White onion 1, diced
Rosemary 12 sprigs
Redcurrant jelly 1 tbsp
Red wine 1 pint
Lamb or beef stock 1 pint
Maris piper potatoes 12 small, peeled
Courgette 2
Aubergine 1
Red pepper 1
Yellow pepper 1
Green pepper 1
Red onion 1, large
Redcurrants a handful, for decoration
Olive oil
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