Preheat an oven to 180°C.

Place a large shallow pan to heat on the stove and add a little oil.

Season the rumps of lamb and place into the hot fat, flat side down, to seal. Seal until golden on all sides. Place each lamb rump onto a roasting tray and place into the oven for 13 minutes.

For the wild mushroom sausage, place the diced shoulder of lamb, chopped shallots and seasoning into a food blender. Blend together until the meat resembles a farce. Add the eggs and blend further. Slowly pour in the cream while still blending. Add the chopped coriander and parsley and blend together. Check the consistency and the seasoning of the sausage paste. Mix in the prepared, roughly chopped assorted wild mushrooms.

Pipe into the soaked sausage skins to create one sausage of approximately 100g per portion. Leave to rest for approximately 20 minutes in the refrigerator. To cook, place under a salamander, turning every few minutes until cooked through.

For the mint pesto, put the pine nuts, oil, oil, garlic, fresh basil and fresh mint into a food processor and blend until a paste has been formed. Leave to one side and gently warm prior to service.

For the Madeira jus, heat the oil in a sauteuse and add the shallots, garlic, thyme and bay leaf and cook for about 4 minutes, stirring frequently. Add the vinegar and continue to cook until the liquid has evaporated, then deglaze the pan with the Madeira.

Cook rapidly to reduce by about three-quarters. Add the stock, reduce the simmer for 15 minutes, removing any scum that appears. Pass twice through a muslin-lined sieve and correct the seasoning and consistency.

For the fig and onion marmalade, place the sliced onions, honey, vinegar and wine in a pan. Bring to the boil and gently simmer until the onions are soft. Add the figs and cook very slowly to a marmalade consistency. Reserve warm for service.

To serve, remove the rumps of lamb from the oven. Immediately wrap them individually in plastic film and rest for 2 minutes. Spoon the red onion marmalade in the centre of a serving plate. Remove the rumps of lamb from the plastic film and strain any collected juices into the Madeira sauce. Carve the lamb and arrange next to the marmalade. After having grilled the sausages, cut each one in half on a slant and place on top of the marmalade. Run the mint pesto over the sausage and the Madeira jus around the plate.