2 best ends of lamb with trimmed bones
1tbs olive oil
200g wild mushrooms washed and sliced
2 cloves of garlic crushed
1 glass of Marsala wine
1 sprig of parsley finely chopped
1 lamb stock cube dissolved in 300ml of hot water
1 tsp of cornflour dissolved in a little water
Salt and pepper
Pre heat oven to 175oc. Score the fat on the lamb best ends with a sharp knife. Place them into a hot frying pan with the olive oil and season well with salt and pepper. Fry until the fat crisps up and forms a nice golden colour.
Stand the two best ends up in the pan and move to the oven and roast for 30 -40 minutes.
Remove the lamb from the pan and drain the fat away. Keep the lamb in a warm place. Add the mushrooms and garlic and fry for two minutes. Add the Marsala and lamb stock and bring to the boil. Whisk in the dissolved cornflour to the sauce to thicken and check for seasoning.
Carve the lamb and present on four plates and spoon the sauce over.
*A fortified wine from Sicily.