Take your weekend roast to the next level and try this pan roasted lamb rump with lamb fat confit sweet potato, tomato sponge, pickled kohlrabi, lamb ragout lasagne, and demi-glace.
Prep time: 35 mins
Cook time: 25 mins
Servings: 2
Ingredients
Lamb rump
- 2ea 250g-300g lamb rump
- 5 springs thyme
- 30g unsalted butter
- 2 garlic cloves
Pickled kohlrabi
- 1ea kohlrabi
- 100g white wine vinegar
- 50g caster sugar
Lamb rump ragout
- lamb rump trimmings
- ½ ea brown onion
- 100g red wine
- 1L water
- 25g CHEF Reduced Veal Stock
- 15g vegetable oil
- 10g caster sugar
- 1 sprig rosemary
- 3 sprigs thyme
- 150g BUITONI Sugo al Pomodoro (Tomato Coulis)
Tomato sponge
- 4 whole eggs
- 25g plain flour
- 25g olive oil
- 500g BUITONI Sugo al Pomodoro (Tomato Coulis)
Demi-glace
- 50g MAGGI Classic Demi-Glace Sauce Mix
- 400g red wine
- 200g water
- 1/8 bunch thyme
- 1 celery stalk
- ½ brown onion
- ½ leek
- 1 carrot
Lamb fat confit sweet potato
- 1 medium sweet potato
- 175g olive oil
- 150g vegetable oil
- 3 rosemary sprigs
- 2 garlic cloves
- 5g salt
- lamb fat renderings
Cavolo nero
- ½ cavolo nero
- ½ tbsp unsalted butter
- 2L water
- 15g salt
Garnish
- 1 rosemary sprig
- 5 chervil sprigs
- 50g salt
Method
Lamb rump
- Trim lamb rump and remove stamped skin
- Keep lamb trim for ragout and dispose of stamped skin
- Preheat heat oven to 200 degrees celcius on steam bake
- Place medium pan on low heat and season lamb and render fat(Keep fat from rendering for sweet potato)
- Once the fat is nice render, place in the oven for 6 minute
- Once lamb is cooked, place butter, garlic and thyme in the pan and basted lamb for 1 minute
- Rest lamb for 10 minutes, then slice and serve
Pickled kohlrabi
- Mix sugar and vinegar until dissolved
- Peel and slice kohlrabi on mandolin 3mm thick
- Using 4cm ring cutter, cut out kohlrabi ring
- Place in pickling liquid and put in the fridge
- Before serving, dry off with paper towel
- Layer with Lamb ragout
Lamb rump ragout
- Place lamb rump trimming into robot coupe and blitz until medium course mince
- Finely dice onion and fine chop thyme and rosemary
- Place medium sauce pan on high and place onion in pan and sauté
- Once onion have some colour and brown off
- Once lamb is ready, add the red wine and the CHEF reduced veal stock
- Reduce down by 2/3
- Add water in 200ml portion and continue to reduce down to 2/3
- Repeat adding water until reduced down to a thick sauce, also add a pinch of sugar every time water is added
- Then add BUITONI Sugo al Pomodoro (Tomato Coulis) and skim off fat
- Remove from heat add chopped thyme and rosemary
- Once ready to serve main course, remove pickled kohlrabi from the fridge and dry off with a paper towel, and gently heat and layer pickled kohlrabi and lamb ragout 4-6 times
Tomato Sponge
- Blitz BUITONI Sugo al Pomodoro (Tomato Coulis) blender
- Place the pureed BUITONI sugo al Pomodoro (Tomato Coulis) into a pot on a low heat
- Reduce down to 100g
- Spread puree on a flat tray and cool in fridge
- Once puree is cooled, place puree, eggs, olive oil and plain flour in blender and blitz until combined
- Add mixture to siphon gun and add two charges
- Fill foam cup ½ full with tomato mixture and microwave for 40 seconds to a minute
- Once ready, pull apart into bite size pieces and display on plate as desired
Demi-glace
- Rough chop leek, onion, celery and carrot
- Place medium size sauce pan on a high heat
- Brown of the vegetables, once the vegetable have nice colour, add the wine, port and thyme
- Place on low heat and simmer light
- Once it is reduced by 1/3, remove it from the heat
- Strain off the vegetable and place back on the heat and stir in the demi-glace powder
- Once powder is mixed through, place pot to the side of the stove
- Just before serving more up gently and add water gradually until the correct consistency
- Strain through three hair nets and serve on the side
Lamb fat confit sweet potato
- Place oil, garlic, salt & rosemary in small sauce pan and put on low heat
- Gently heat for about 30 minutes, making sure it does not simmer or boil
- Remove from heat and leave to infuse
- While the oil is infusing, peel and slice the potato into 1cm thick slices and then using a 15mm ring cutter, cut out 15 pieces
- Just before adding the potatoes to the oil, remove rosemary and garlic
- Add the sweet potato and the fat from the rendering of the lamb and place on very low heat
- Leave on low heat for 10 minutes and then remove from the heat and serve
Cavolo nero
- Place medium saucepan on stove with water and salt
- Bring to the boil and blanch cavolo nero for 30 seconds
- Place cavolo nero into ice bath
- Place in fridge and use before serving
- When ready to serve, place butter in a fry pan with some lamb rendering and sauté cavolo nero until warm
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