Preheat oven to 220°C / Gas Mark 7. Rub the lamb rumps with salt, pepper and 2 tablespoons oil. Heat a heavy-based frying pan. Brown the lamb on all sides. Transfer to an oven dish and bake for 20-25 minutes (medium). Rest the meat for 5 minutes before slicing.
In the same pan, heat 2 tablespoons oil. Sauté the onion and garlic. Add the mushrooms and continue cooking until the mushrooms are soft. Add the herbs, tomatoes and sherry. Bring to the boil. Simmer for 15-20 minutes until thick and saucy. Season with salt and pepper. Serve sliced lamb rumps on top of mushroom ragout.
Visit www.silverfernfarms.co.uk to find the recipes for these great flavour hits and sides.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.