Roast lamb rump with sweetbread, shoulder, courgette and tomato
by Galvin brothers
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Ingredients
Fresh Meat
500g of lamb shoulder, boneless and trimmed
1l lamb stock
200g of lamb sweetbreads, soaked for 24 hours in cold water
1 lamp rump
Oils & Vinegars
1 dash of olive oil
vegetable oil, for deep-frying
50ml of white wine vinegar
50g of lemon oil, or olive oil mixed with a little lemon juice
50g of olive oil
1 tbsp of olive oil
olive oil, good quality, for drizzling
Fruit & Vegetables
1/2 garlic bulb
1 shallot, sliced
1/2 carrot, sliced
1/4 fennel bulb, sliced
1 garlic clove, peeled
1kg beef tomato
lemon juice, to taste
3 courgettes, seeds removed
6 courgettes
4 cherry tomatoes, thickly sliced
Store Cupboard
1 sprig of rosemary, large
50g of plain flour, seasoned with salt
50g of Panko breadcrumbs
salt
7g of table salt
sea salt, to taste
table salt, to taste
salt
pepper
salt
pepper
Dairy
3 eggs, beaten
Beverages
500ml of water
100ml of white wine
Salad & Fresh Herbs
1 sprig of thyme
1/2 bunch of basil, blanched
Spices & Dried Herbs
6 white peppercorns
wood sorrel, leaves only, to garnish (optional)
Speciality Ingredients
180g of glucose syrup
Delicatessen
200g of Kalamata olives, pitted