Roast lamb rump with sweetbread, shoulder, courgette and tomato

Ingredients

Oils & Vinegars

  • 53 dashes 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

Store Cupboard

Beverages

  • 500ml of water
  • 100ml of white wine

Speciality Ingredients

  • 180g of glucose syrup

Delicatessen

  • 200g of Kalamata olives, pitted