Messy and utterly delicious.
The lamb rump we bought at the Real Food Festival never made it to the oven. There was ideal-j0b-getting-celebrating and it-didn't-defrost-in-time-so-we-had-a-takeaway-curry. So last night we sliced it, like butter, in big dices, quickly seared it in the wok, then threw in two chopped beefheart tomatoes, smashed garlic, lots of rosemary leaves, and 1.5 cups of merlot, to almost cover the meat. The laziest of simmers, lid on, for 1.5 hours. Then chopped carrots and potatoes for another half an hour. Soft lamb, a delicious, golden sauce. Easy.
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