Lamb rump with fennel purée, caramelised shallots and shiraz syrup

Caramelised shallots - peel whole shallots and season well. Sear in a hot pan until browned on all sides.

Add to a roasting tray with bay leaves, rosemary, stock and butter.

Put in the oven at 180°C for 30 minutes.

For the burnt shallots - put the half shallots cut side down on a hot fry pan until all the edges are burnt.

Remove from the pan and set aside.

For the fried shallots - heat a dash of oil a fry pan. Add the shallots and cook until browned.

Remove shallots onto baking paper and season with salt.

Cut the potato and fennel into cubes and place in a pot with the chicken stock.

Season well and gently boil until soft.

Remove and mash then pass through a sieve until smooth.

Add all the ingredients into a pot and bring to the boil.

Let simmer for 10 minutes then remove from heat and allow to cool with all the ingredients in it so they infuse.

Once cool, pass through a sieve to create a smooth liquid.

Season lamb rumps and add a dash of oil into a pan. Place lamb in the hot pan to caramelise on all sides.

Pre-heat oven to 180°C.

Place the lamb rumps on a roasting tray and roast for 15 minutes. Remove from the oven and rest for 10 minutes.

Cut lamb rumps into thick slices.

Spoon some of the purée on to a plate and arrange the lamb on top.

Arrange the three kinds of shallots around the lamb.

Drizzle syrup over the lamb and shallots.

Garnish with microgreens if desired.