A delicious addition to our brunch menu at Caveau at The Mill. Join us every Sunday at for great food and acoustic music sessions...
Serves 2
Ingredients
2 x 200g lamb rump steaks
80g French fine beans, blanched
60g English spinach
300g mashed potato
3 cloves oven-roasted garlic
juice of quarter lemon
15ml olive oil
hummus
Lamb jus
1kg lamb bones
3 sticks celery, diced
1 carrot, diced
1 onion, diced
1 medium leek, diced
1 tomato, halved
1 bay leaf
6 peppercorns
2 cloves garlic
200ml red wine
1 tbsp tomato paste
Preparing the Lamb Jus
Roast 1kg lamb bones in oven on 180’C for an hour
Saute vegetables in pan for 5 minutes
Add red wine and reduce by half
Add bay leaf, peppercorns, garlic and tomato
Add lamb bones to pan, along with 2 litres of water
Simmer for minimum 6 hours, up to three days for maximum flavour
Skim for impurities every hour
Strain liquid into pan and reduce by two thirds
Preparing the Skordalia
Finely slice garlic cloves and mix along with lemon juice and olive oil into mashed potato
Preparing the Lamb
Score the fat on lamb with knife
Fry on medium heat, fat side down
Flip over and place in oven, 180’C for six minutes (medium rare)
Remove when done and rest for 2-3 minutes, then slice evenly
Remove fat from pan, add lamb jus and knob butter and simmer for 2 minutes
To serve
Sauté beans and spinach in butter, lemon juice and salt for 30 seconds
Divide mashed potato between two plates
Add spinach and beans on top, followed by lamb pieces
Finish off with the veal jus and a dollop of hummus
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