50 g baby carrots, sliced 100 g rosa tomatoes, halved 100 g brown mushrooms 20 g pumpkin seeds
1 bay leaf
½ cup Atelier bubbly
20 g butter
2 T olive oil
2 cloves garlic, sliced 2 sprigs rosemary
Salt and black peppper
Preheat oven to 200°C. In a bowl, place all vegetables, then marinate with the bubbly.In a large frying pan, melt butter, olive oil and add garlic and rosemary sprigs. Stir for 3 minutes.
Add lamb and brown on all sides, scooping some fat and pouring it over the meat. In the same pan, add the vegetables and place in the oven. Grill for 5-10 minutes, depending on how well you prefer your meat to be cooked.
Remove and leave to rest. Season to taste with salt and pepper.Carve the rump and serve with vegetables.