20g/¾oz shallots, peeled and diced
4 tbsp strongly brewed hisbiscus (sorrel) tea
100g/3½oz risotto rice
salt and freshly ground black pepper
2 tbsp vegetable oil
20g/¾oz butter, plus a knob for serving
85g/3oz unsalted butter, cut into small pieces
100g/3½oz strong-flavoured, medium-soft cheese with washed rind, cut into small pieces
4 x 200â250g/7â9oz lamb rumps
200ml/7fl oz lamb stock
50ml/2fl oz tbsp red wine
3½ tbsp white wine