Roast lamb rump with sweetbread, shoulder, courgette and tomato

4
2 hours

Ingredients

Lamb nuggets

  • 500g of lamb shoulder, boneless and trimmed
  • 1l lamb stock
  • 1 dash of olive oil
  • 1/2 garlic bulb
  • 1 sprig of rosemary, large
  • 50g of plain flour, seasoned with salt
  • 3 eggs, beaten
  • 50g of Panko breadcrumbs
  • vegetable oil, for deep-frying
  • salt

Sweetbreads

  • 200g of lamb sweetbreads, soaked for 24 hours in cold water
  • 500ml of water
  • 1 shallot, sliced
  • 1/2 carrot, sliced
  • 1/4 fennel bulb, sliced
  • 1 garlic clove, peeled
  • 1 sprig of thyme
  • 6 white peppercorns
  • 100ml of white wine
  • 50ml of white wine vinegar
  • 7g of table salt

Tomato jam

  • 1kg beef tomato
  • 50g of lemon oil, or olive oil mixed with a little lemon juice
  • 180g of glucose syrup
  • sea salt, to taste
  • lemon juice, to taste

Courgette puree

  • 3 courgettes, seeds removed
  • 1/2 bunch of basil, blanched
  • 50g of olive oil
  • table salt, to taste

Dried black olives

  • 200g of Kalamata olives, pitted

Lamb rump

  • 1 lamp rump
  • salt
  • pepper
  • 1 tbsp of olive oil

To serve

  • 6 courgettes
  • olive oil, good quality, for drizzling
  • 4 cherry tomatoes, thickly sliced
  • salt
  • pepper
  • wood sorrel, leaves only, to garnish (optional)

Method

1
Prepare the lamb nuggets the day before serving the dish. Preheat the oven to 150°C/gas mark 2
2
Place an appropriately sized flameproof roasting dish on the hob and add a dash of olive oil. Once hot, add the lamb shoulder and sear all over until deeply caramelised. Pour in the lamb stock, add the rosemary, cover the dish and place in the oven to braise for approx 2hours or until tender. 30 minutes before the lamb is ready, wrap the halved garlic bulb in foil and place in the oven to roast alongside it
  • 500g of lamb shoulder, boneless and trimmed
  • 1 dash of olive oil
  • 1l lamb stock
  • 1/2 garlic bulb
  • 1 sprig of rosemary, large
3
When the lamb is extremely tender, to the point of falling apart, remove from the oven and set aside until cool enough to handle. Shred the meat while it’s still warm, discarding any pieces of gristle or fat, and set aside in a bowl
4
Pass the braising liquid through a sieve into a pan and squeeze the soft garlic cloves in, discarding the skins. Reduce at a simmer until slightly thickened. Pour some of this thickened liquid into the shredded meat and stir to bind together. Season well. Reserve the remaining braising liquid to use later as a sauce
5
Take two 10x10x2cm baking trays of the same size, so that one fits neatly into the other, and line one of the trays with a double layer of cling film (you want the sheets to be large enough to hang over the edges of the tray slightly). Pour the lamb mixture into the tray in a 2cm thick layer and smooth out the surface with a spatula. Completely cover the lamb and the edges of the tray with another double layer of cling film, and place the other baking tray on top. Place weights into the top tray, and transfer to the fridge to set and press for 12 hours
6
The night before serving the dish, prepare the dried black olives. Preheat the oven to 80°C/gas mark 1/4
7
Pulse the olives to a lumpy crumbly consistency in a food processor, then transfer to a fine sieve. Gently press down on the olives to squeeze out any excess liquid, then spread out on a tray lined with baking paper. Bake overnight until crispy
  • 200g of Kalamata olives, pitted
8
The next day, chop the dried olives into small pieces and store in an airtight container
9
Remove the pressed lamb from the fridge and remove the top tray and top piece of cling film. Carefully lift the pressed lamb sheet out of the tray, using the overhanging cling film to assist you. Place on a chopping board and, using a sharp knife, cut into even triangles. Dust each triangle with seasoned flour, coat in beaten egg, then cover in the panko breadcrumbs. Place in the fridge until ready to cook
  • 50g of plain flour, seasoned with salt
  • 3 eggs, beaten
  • 50g of Panko breadcrumbs
10
To prepare the sweetbreads, place all of the ingredients (except the sweetbreads) in a pan and bring to the boil. Simmer for 20 minutes. Add the sweetbreads, return to the simmer, and remove from the heat. Allow the sweetbreads to cool in the liquid for 1 hour
  • 500ml of water
  • 1 shallot, sliced
  • 1/2 carrot, sliced
  • 1/4 fennel bulb, sliced
  • 1 garlic clove, peeled
  • 1 sprig of thyme
  • 6 white peppercorns
  • 100ml of white wine
  • 50ml of white wine vinegar
  • 7g of table salt
  • 200g of lamb sweetbreads, soaked for 24 hours in cold water
11
Meanwhile, preheat the oven to 200°C/gas mark 6
12
For the tomato jam, cut each tomato in half across the middle and place cut-side down on oiled and seasoned baking trays. Roast in the oven for 15 minutes, then allow to cool slightly
  • 1kg beef tomato
  • sea salt, to taste
13
Peel away and discard the skins, then place the tomatoes in a large pan with the juices from the trays
14
Add the glucose to the pan and cook out until a thick jam consistency is reached. Remove from the heat and allow to cool. Once cooled, chop to remove any remaining large chunks of tomato
  • 180g of glucose syrup
15
Season with sea salt, lemon oil and lemon juice and set aside. You only need around 100g of jam for this dish, but it’s worth making a larger quantity and keeping it for other dishes
  • 50g of lemon oil, or olive oil mixed with a little lemon juice
  • lemon juice, to taste
16
After the sweetbreads have been cooling for 1 hour, transfer to the fridge until completely chilled through. At this point, remove the membranes and sinew, pat dry and set aside
17
For the courgette and basil purée, deseed the courgettes and chop the flesh into small pieces. Heat the olive oil in a large pan until the smoking point is reached
  • 3 courgettes, seeds removed
  • 50g of olive oil
18
Add the chopped courgette to the pan and season with salt, stirring continuously. Cook until completely soft and nearly dry, not allowing the courgettes to colour. Transfer to a blender, add the basil leaves and blitz until smooth. Pass through a fine sieve onto a tray or bowl set over ice to stop the cooking process quickly. Season to taste and set aside
  • 1/2 bunch of basil, blanched
  • table salt, to taste
19
Now prepare the courgette garnishes. To make the courgette strips, cut 4 courgettes into quarters lengthways and cut out the seeds. Cut into 7x2cm batons and set aside ready to cook. To make the courgette rolls, peel thin strips from 2 courgettes — you don’t want to use the seeds, so stop when you get to the centre. Lay the strips flat, rub with olive oil and season with salt. Roll up neatly and set aside
  • 6 courgettes
  • olive oil, good quality, for drizzling
  • salt
  • pepper
20
Gently reheat the reserved thickened braising liquid from the lamb shoulder
21
Preheat the oven to 180°C/gas mark 4 and a deep-fat fryer or deep pan of vegetable oil to 180°C
  • vegetable oil, for deep-frying
22
Season the lamb rump and sear skin-side down in a frying pan until golden-brown and crispy. Place in the oven and roast until the core reaches 63°C. Remove and set aside to rest in a warm place
  • salt
  • pepper
  • 1 tbsp of olive oil
  • 1 lamp rump
23
Deep-fry the lamb nuggets in the hot oil for 2 minutes, until crispy and warmed through. Drain on kitchen paper and season with salt
  • salt
24
Sauté the sweetbreads in a dash of oil until golden-brown, season with salt and pepper, and set aside with the lamb rumps. Sauté the courgette batons cut-side down in a hot pan until golden and cooked through, then season. Season the cherry tomato slices with sea salt. Carve the rested lamb rumps in half
  • 4 cherry tomatoes, thickly sliced
25
To serve, add some courgette purée to the base of each plate, then arrange the courgette batons and rolls over the top along with some sliced cherry tomatoes. Add a quenelle of the tomato jam, a thick slice of lamb rump, a sweetbread and a lamb nugget. Scatter the dried black olive over the top and drizzle over some good quality olive oil. Finish with some of the warmed braising liquid and sorrel leaves, if using
  • wood sorrel, leaves only, to garnish (optional)