Roast Lamb with Port and Pomegranate

part boil the potatoes and put to one side to cool.
with a slim knife stab deep into the lamb and widen the hole with your finger, into these holes - 4-5 should do - stuff 1 sprig rosemary and one sprig thyme, lubricated with dash olive oil. Pulverise lamb, dont be shy - batter it.

In a very hot pan, sear the lamb on each side, when all surface is sealed put lamb into a medium oven until cooked. Cover the lamb in tinfoil after removed from the oven - put the same pan onto a high heat. Add 1 measure port for each person, stir well to catch all the meaty goodness from the pan. Now add a spoon of bramble jelly, the crushed pomegranates (out of seaon pomegranate juice works just fine - and you avoid the seeds) and the thinly sliced bresola and fry hard until reduced to a thick glossy sauce.

Whilst this has been going on - in a very hot pan, generous splash of olive oil, add the potatoes (you want medium sized chunks, just cooked enough to crumble slightly round the edges to give extra texture when fried) and the course cut spring onions. Once the potatoes are beginning to crisp add a large bunch of fresh thyme.

By now your lamb should be rested - essestial for gathering juice and flavour - your sauce will be thick and glossy, and your potatoes will be crispy.

enjoy