RUMP OF ENGLISH LAMB

Ingredients

• Rump of lamb
• Spinach
• Red wine
• Shallot
• Thyme
• Bay leaf
• Garlic
• Black peppercorns 
• Veal jus
• Olives
• Tomatoes
• Potatoes
• Cream
• Cheddar cheese

Method

• Season and seal the rump of lamb and cook in the oven at 180 degrees for 17 min. If your oven supports steam control, set the steam to 60%.
• Sweat the shallots, thyme, bay leaf, garlic and black peppercorn with olive oil. 
• Add red wine and the veal jus. 
• Reduce to the right consistency and add olives and chopped tomatoes.
• Slice the potatoes thinly with a mandolin. 
• In a pot, add thyme and garlic to cream and oversalt. Cook for a while before adding the sliced potatoes and mix together.
• Line a tray with baking sheet and spread the potatoes and cream mix in the tray. Cook for 45 min at 170 degrees Celsius.
• Once a knife goes through easily, add cheese and put back in the oven and cook at 180 degrees Celsius for 15 min.
• Press under weight overnight and portion in vacuum packs.

Allergens:

• Dairy
• Sulphites
• Celery