Richard Guest's Roast Lamb

Roast rump of lamb with black olives, pink fur potatoes and purple sprouting
Ingredients:
2 X 6 oz lamb rumps (keep trimming for stock)
10 black olives (keep the stone in for a better flavour)
4 sprigs of purple sprouting (blanched for 2 mins in boiled salted water)
4 large pink fur potatoes (boiled, peeled and sliced)
1 clove of garlic (split with the back of a knife)
1 sprig of rosemary
1 cup of chicken stock or water

Method:
Fry the lamb trimming in a heavy pan until very brown then drain the fat off and add one cup of chicken stock or water and gently simmer for 20 minutes.

Brown off the lamb rumps in hot oil until golden all over (season the meat in the pan, not before).
When it is evenly coloured, remove from the heat, drain off the excess fat from the pan and add the olives, potatoes, garlic and rosemary and return to the heat.
When the bottom of the pan starts to catch, add the lamb stock. Allow this to remove the sediment from the bottom of the pan, then remove from the heat and cover with a tight lid for 15 minutes to rest.
Remove the lamb from the pan and reduce the liquid by 3/4, then add 25 grams of unsalted butter and the purple sprouting, then reduce until all the ingredients are glazed with the sauce.
Flash the lamb under the grill for 1 minute.
Spoon the glazed fruit and vegetables on the plates and carve the lamb into 5 slices per rump and place on top of the vegetables.
Pour over any juices from the carving board.
Serve.

- Recipe from Richard at the Castle Hotel, Taunton.