• 4 mini Welsh Lamb rumps, fat scored
• 1 tbsp oil, plus extra for frying
• 1 tbsp fresh rosemary sprigs, chopped
• 450g baby potatoes, halved
• gravy, to serve
• redcurrant jelly, to serve
• green vegetables, to serve
For the marinade
• 125ml balsamic vinegar
• 2 tbsp clear honey
• 1½ tbsp wholegrain mustard
• 2-3 garlic cloves, crushed
Heat the oven to 180C/160C fan/gas 4. Combine the vinegar, honey, mustard and garlic, plus some seasoning, to make the marinade. Rub the mixture into the rumps and the scored fat. Leave to stand for at least 30 mins.
In a large bowl, mix together 1 tbsp oil, chopped rosemary and some salt and freshly ground black pepper, then add the potatoes and stir well.
Heat some oil in an oven-safe pan, then fry the lamb rumps fat-side-down for a few minutes until brown, then sear on all sides. Add the potatoes and lightly fry until golden. Scatter over the rosemary sprigs and transfer to the oven to finish cooking for 20-25 mins.
Allow the meat to rest for 5 mins before carving. While resting, make a gravy and stir in the redcurrant jelly.
Serve with green vegetables, such as broccoli and green beans.