Ingreadient :

• 1 small stick of liquorice root, about 10cm/4in long x 1cm / 1/2 thick
• 4 small lamb rumps, about 150g/5 ½ oz each
• 125ml/4fl oz ½ cup olive oil
• 20g/ ¾ oz unsalted butter
• 200ml/7fl oz/scant 1 cup lamb stock or chicken stock
• Sea salt and freshly ground black pepper
• Steamed swiss chard, to serve

Direction :

1. Preparation time: 10 minutes, plus 1 hour soaking and overnight marinating
2. Cooking time: 20 minutes
3. Put the liquorice in a small bowl of warm water and leave for about 1 hour until it is soft enough to bend easily. Working from the centre of the root towards the end, peel away the outer layer, reserving the peelings. Cut the root lengthways into quarters, leaving the long pieces to dry on a plate.
4. Put the lamb in a shallow bowl and pour over the oil, then add a generous pinch of pepper and liquorice peelings. Stir to coat, then cover each rump tightly with cling film, pressing the cling film directly onto the lamb so that there is no air inside. Leave to marinate in the fridge overnight to help tenderise the meat.
5. The next day, preheat the oven to 140F, 275C or gas 1. Remove the lamb from the marinade, and, using a skewer, make incisions through the centre of each piece of meat. Insert a liquorice root piece into each one, pressing them into the lamb.
6. Heat an ovenproof frying pan over a medium-high heat. Add the lamb and cook for about 3-4 minutes on all sides, adding the butter when cooking the final side. Transfer the lamb, still in the pan, to the oven and cook for 5-8 minutes, then turn the oven up to 180C 350F gas 4 and cook for a further 4 minutes until cooking but still slightly pink in the centre. Transfer the lamb to a warm plate, over with foil and leave the rest while you make the gravy,
7. Return the pan that you cooked the lamb in to a high heat and when the juices are bubbling, add the stock and deglaze the pan by stirring to remove any caramelised bits stuck to the bottom. Cook for 5 minutes until reduced by half, then add any restricted juices from the lamb and season with salt and pepper to taste. Serve with steamed swiss chard.