Method

• 1.
  Rub the lamb with the olive oil and season with salt and pepper. Sprinkle with the rosemary and rub in. Cover lamb and place in the fridge for 1 hour to marinate.
• 2.
  Meanwhile, to make the jam, melt the butter in a heavy-based saucepan over very low heat. Add the onions and cook for 10 minutes, stirring from time to time to prevent catching. Stir in the honey and half the wine, and cook for another 45 minutes.
• 3.
  Stir in the balsamic vinegar and half the tomato paste, and cook for another 2-3 minutes. Set aside.
• 4.
  Preheat the oven to 190°C. Heat an ovenproof frypan over high heat. When hot, sear the lamb quickly on all sides.
• 5.
  Transfer frypan to the oven and cook for 5-6 minutes for medium (this will vary according to the thickness of the lamb), or until cooked to your liking. Add the cherry tomatoes to the pan in the last 5 minutes of cooking so they just start to wilt.
• 6.
  Remove frypan from the oven (be careful, the handle will be hot) and transfer the lamb and tomatoes to a plate. Keep warm.Return the pan to the stove on high heat.
• 7.
  Add the remaining wine and tomato paste,and the stock, then cook for 2-3 minutes,stirring, until sauce is reduced.
• 8.
  To serve, place a dollop of potato on each plate. Top with thickly sliced lamb,cherry tomatoes and a generous spoonfulof the jam. Drizzle with the sauce.