Lamb Cannon in White Wine Sauce

• servings: 1-2
• active time: 1hr
• total time: 1hr 30mins

Ingredients

. 1 lamb cannon

. 1 onion

. 1 carrot

. 1 celery stick

. 1 bay leaf

. 25g flour

. 25g butter

. 175ml white wine

. 500ml chicken stock

. Worcestershire sauce

. sprig of rosemary

Directions

- make the mirepoix by dicing onion, carrot and celery and cooking in butter and oil for 10mins

- add flour and whisk continuously for 2mins

- add white wine and bay leaf, let it reduce by half

- gradually whisk in chicken stock then let simmer uncovered for 30mins

- strain sauce, add a decent glug of Worcestershire sauce and put back on heat to reduce 'til thickened

- preheat oven to 200c, season lamb with sea salt

- heat oil and butter in skillet and sear the lamb, add rosemary then put the skillet in the oven for 6mins

- once done, wrap in foil and let rest for 8mins

- serve sliced over sauce with a potato side dish