3355. ROAST LAMB RUMP with PEA PUREE, LEMON THYME and BACON SAUCE

Roast lamb rump

6 lamb rump cap on 

 

Pea & mint puree 

500 grams peas frozen

Handful of fresh mint

100 grams butter

100ml chicken stock

1 small onion, finely diced

Red wine sauce 

500ml red wine

3 springs of thyme

2 cloves of crushed garlic

¼ bay leaf

2 peppercorns

500 ml veal jus

Lemon thyme & bacon sauce 

300ml red wine sauce

1 tablespoon picked lemon thyme leaves

100 grams fresh peas

100 grams diced Kaiser flesh (double-smoked bacon)

Roast lamb rump: Season lamb rumps and sear in a hot pan till caramelised completely. Place in a 200 degree oven and 12 minutes and allow to rest for 15 minutes. Reheat for 1-2 minutes then slice and lay on puree. 

 

Pea & mint puree: Sweat onions in the butter over gentle heat, when transparent, add mint and chicken stock. Turn up the heat and bring to the boil. Add peas and salt and pepper to taste. Cover with a lid and boil for 3-4 minutes. Blend til smooth and pass through a fine sieve. Serve immediately.

 

Red wine sauce: Put all ingredients except for the veal jus into a heavy-based saucepan and bring to the boil over a high heat. Boil rapidly to reduce the alcohol, taking care as it may ignite.

When reduced to a thick syrup-about 60ml add the veal jus. Lower the heat and gently simmer for 8 minutes, skimming frequently. Remove from the heat and pour through a fine sieve. Don’t press the contents to extract more liquid as it will make the sauce cloudy and grainy. Serve immediately.
 

Lemon thyme & bacon sauce: Bring to the boil for 2 minutes then ladle over meat.


bacon recipe source: Chef Neale White, Papa Goose Restaurant, 91 Flinders Ln, Melbourne VIC 3000, Australia

2863. VEAL ROLLS with BACON and GROUND BEEF

serves six


6 slices of veal breast or rump roast
9 oz. ground beef
1 thick slice of bacon
6 sprigs fresh parsley
4 tablespoons olive oil
1 onion
1 tablespoon all-purpose flour
3/4 cup white wine
1 bay leaf
salt

Season the veal slices with a little salt on both sides, then divide the ground beef among the slices, placing it on top and pressing it down gently. Cut the bacon into 6 strips. Put a strip of bacon and a parsley sprig in the middle of each slice. Roll up each slice of veal and tie it with fine kitchen string. Heat the oil in a pan. Add the veal rolls and cook, turning frequently, until browned all over. Remove from the pan, drain, and set aside. Add onion to the pan and cook over low heat, stirring occasionally, for about 8 minutes, until beginning to brown. Stir in the flour and cook, stirring constantly, for 2 minutes. Gradually stir in the wine, a little at a time, then stir in 3/4 cup water. Add the bay leaf, return the veal rolls to the pan, and add 3/4 cup water to cover them. Season with salt and bring to a boil. Lower the heat to medium, cover, and cook for 1 to 1 1/4 hours. Lift the veal rolls out of the pan, remove and discard the string, and place the rolls on a warm serving dish. Remove the bay leaf. Pass sauce through a food mill or process in a food processor, then pour over the meat.


bacon recipe courtesy of: 1080 Recipes by Simone and Inés Ortega; New York: Phaidon Press Limited, 2007; page 606.