Slow cooked lamb rump, braised belly, creamed flageolets, parsley crust, mint oil, mushroom ketchup

Elements to the dish

Lamb rump

Braised belly

Creamed flageolets

Contain: milk

Parsley crust

Contain: cereals, eggs, milk

Mushroom ketchup

Contain: cereals, sulphurdioxide

Mint oil

Lamb jus

Contain: sulphurdioxide

Cooking Guide

  1. Pre heat your oven to 180°C.
  2. The lamb has been pre-cooked sous vide. Remove the fillet from the bag and pat dry with kitchen paper to remove excess moisture. Starting in a cold pan with a dash of vegetable oil, place the lamb skin side down in the oil and render the fat by bringing the pan up to a medium heat. Once the skin is crisp, colour each side for one minute. Place into the pre-heated oven for approximately four minutes. Remove the lamb from the oven, wrap in foil and set aside to rest in a warm place for five minutes.
  3. Using a piece of baking paper place the lamb belly with the parsley crust in the oven for 5 minutes at 180°C or until piping hot.
  4. Spoon the mushroom ketchup into the bottom middle of a round plate and make a swipe with a spoon around the side.
  5. Heat the creamed beans in a non-stick pan and pour onto the plate just to the side of the mushroom ketchup.
  6. To plate, put the lamb belly on the beans, slice across the grain of the lamb rump and place next to the beans to the side of the ketchup.
  7. To finish, drizzle the mint oil all around spoon over the lamb sauce.
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