Chump End Of Lamb With Onion Jam And Deep Fried Leeks

Ingredients 

      1    chump end of lamb
      1    fresh rosemary
      1    shallot
      1    white wine
      1    lamb stock
     55 g  unsalted butter; (2oz)
      1    fresh mint
      2    plumb tomatoes
      2    red onions
      1    demerera sugar
      2    leeks
      1    salt and pepper

Instructions

Make small incisions in the lamb and push small sprigs of rosemary into
them (approx 8 per chump).

Heat a frying pan and when the pan is smoking place the lamb fat side
down, and brown on all sides before placing into the oven (200oC/400°F/gas
mark 6) for 15 mins.

In another frying pan melt the butter and add the sliced onions and cook
until lightly brown and soft. Add the sugar and mix together, then add
the wine and reduce on low heat for 30 minutes.

Take the lamb out of the oven and place on a plate to rest while making
the sauce.

Finely chop the shallot and cook in the lamb pan until soft. Add the
white wine and reduce. Then add the lamb stock and reduce by half.
Finley chop the mint and before serving add the mint to the sauce along
with a small amount of butter.

Wash and trim the leeks well and then cut into very thin strips. Cook in
the oil until lightly golden brown. Drain on kithcen paper and sprinkle
with a little salt.