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

(200 C/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.

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