Pan fried rump of spring lamb
Heat half the butter in a non-stick pan and gently pan roast the seasoned rump of lamb for 2 minutes each side, set aside to rest.
Meanwhile, slice the onion in half and place it in the smoker or BBQ for 2-3 minutes.
Melt the rest of the butter and add the sliced smoked onion, then cook on medium heat for 2-3 minutes. Season with smoked paprika and salt, wet with 200ml white wine and cook for 5 minutes. Now add the vegetable stock and sour cream and cook for further 10 minutes on low heat. Blend to fine puree.
Melt the butter in a pan with the garlic then add the diced squash and cook for 3-4 minutes on low heat. Add the almonds and season with salt and nutmeg then cook for further 2-3 minutes.
Before serving, pass the pan with the lamb back on the heat and cook for further 2-3 minutes. Wet with the rest of the wine and take the meat out. Now reduce the pan juices for 1 minute to serve as sauce. Slice the rumps and serve.