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Method
Pre heat the oven to 200c / 400f, gas mark 6
Season the lamb
Heat the olive oil in a frying pan, fry the lamb until lightly browned all over
Add the butter, transfer meat and juices to an ovenproof dish.
Sauté shallots and Garlic in frying pan, add a little chicken stock
Whisk in tomato puree, bring to the boil
Transfer to large saucepan, add
remaining stock and bring to the boil
Add rosemary, pour over lamb, cover with foil, cook for 1 1/2 hours, basting regularly.
When cooked remove lamb, strain cooking liquor, reduce by half by boiling and whisk
in butter.
Serve Lamb on a bed of Garlic Mashed Potatoes surrounded by cooking liquor.
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