Lamb rump with ras el hanout and raisins

4 lamb rumps
2 onions, peeled and sliced
2 tsps garlic, peeled and crushed
2 tbsp ras el hanout
2 cups beef stock
2 tbsp olive oil
1⁄2 cup honey
3⁄4 cup raisins

1. Heat oil in saucepan, fry the onions gently or until they start to soften. Add garlic     and ras el hanout and fry until the spice blend starts to release its fragrance.     Then add beef stock, honey and raisins, and simmer gently for about an hour     or until it starts to thicken slightly.

2. In a frying pan, heat some extra oil and seal lamb, once lamb is sealed on all     sides place in a hot oven for 10 minutes or until cooked to desired doneness.

3. Rest lamb, covered with foil for five minutes, then slice and serve on top of     vegetables of your choice with lots of sauce over the top.