My proposition and presentation, for the classic British Sunday roast.
I have used a rump and a cutlet of lamb. After being marinated the hole night, I cooked it on the char grill.
I chose to accompany the tender lamb, with slow cooked sweet and sour red cabbage, triple cooked potatoes and honey roasted parsnips.
Finally, the red wine lamb jus, gave that glaze and strengthened the flavour.