Roast lamb rump with sweetbread, shoulder, courgette and tomato

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