Roasted lamb rump

There were two piece of lamb rump at the butcher that I thought looked about right for one apiece, so I bought them.

I cut the fat into diamonds to help it render down during the cooking and seasoned the meat with salt, black pepper and thyme leaves, before searing it in olive oil and then roasting it in a hot oven for about 20-25 minutes and then rested it while I made a gravy with the pan juices, some vegetable stock and a tablespoon of redcurrant jelly.

I also did some roast potatoes and a tin of French petits pois and baby carrots.

We had a bottle of claret with this. I think that Bordeaux wines generally work really well with lamb and this one, Château Vircoulon 2005, AOC Bordeaux Supérieur, was no exception. It is a blend of Cabernet Sauvignon and Merlot and has plenty of depth, spicy bramble fruit and a softness on the palate that makes it a great wine to go with a roast. We had a bottle a few months ago and it was impressive then, but a bit more bottle age has softened it even more, without the wine losing any vitality and fruit. It has a lovely vanilla quality, the oak has smoothed the tannins down and it is a really very nice wine.

Earlier in the day, I’d made a baked lemon cheesecake, with a simple crushed digestive biscuit base and with some Grand Marnier soaked sultanas in with the creamy, lemony cream cheese mixture, so that made a lovely end to the meal with a scoop of lemon curd ice cream, accompanied by a small glass of sweet white Bordeaux dessert wine.

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