Lamb Wellington

Preheat the oven to 220°C.

Line a shallow roasting tray with baking paper.

Heat a large frying pan over medium-high heat.

Rub the lamb with a little oil and place in the hot pan, turning to brown on all sides.

Remove from the pan, season and rub lamb with the chopped herbs.

Set aside to cool.

Lightly flour the bench.

Roll 1 sheet of pastry out a little more until 3mm in thickness.

Place on 1 lamb rump (cut the pastry so it is square, ensuring you have enough to cover the lamb).

Bring 2 opposite corners together, brush the edges with egg wash and crimp together.

Repeat on the other side until the lamb rump is completely enclosed in the pastry.

Place on the prepared tray.

Repeat with remaining lamb rump.

Brush the pastry well with the egg wash and make small slits in the top of the pastry, for the steam to escape.

Place in the fridge to rest and firm for 30 minutes.

Remove from the fridge, brush with the remaining egg wash and sprinkle with a little flaky sea salt and the sesame seeds.

Place in the oven and cook for 20 minutes, then remove from the oven and rest for 8-10 minutes before slicing.

Preheat the oven to 190°C.

Cut potatoes into even-sized pieces.

Place in a saucepan with cold water just to cover, lightly salt and bring to the boil, then reduce the heat and cook for 5 minutes.

Drain and dry off over the heat. Place into a roasting dish, toss with the oil and thyme and season.

Place in the oven and roast for 30 minutes until golden and crisp.

In a wide saucepan, heat the red wine and reduce by half. Add the beef stock and reduce by half again. Add the butter and swirl until glossy. Season.

Slice each Lamb Wellington in half and serve with the sauce, potatoes and steamed green vegetables.