14th Mar 2012 - 08:08
Ingredients
2 tbsp balsamic vinegar salt and pepper 4 tbsp chicken stock 50g rocket 8 cherry tomatoes (on the vine) 1 rump of lamb sugar
Preparation method
Roast the rump of lamb for 25 minutes until pink inside. Roast tomatoes on vine with balsamic vinegar. Wash rocket and season. Reduce balsamic vinegar, chicken stock and sugar to a syrup. Reduce rump, serve alongside roasted potatoes, seasoned rocket salad and balsamic syrup. Serve with roasted vegetables. Supplied by: The Eagle & Child, Parbold, Lancashire
Recipe courtesy of