Rump of Casterbridge lamb

8 April 2013 by Admin in Uncategorized

For the lamb:
4 x 200g rumps of lamb
1 tbsp good olive oil
1 clove of garlic, unpeeled but lightly crushed
2 sprigs of thyme
2 sprigs of rosemary
200ml good quality stock (brown, lamb or chicken)
15g unsalted butter

 

For the Tatin:
24 medium shallots, unpeeled
200g Maldon sea salt, with a little reserved for seasoning
2 sprigs of thyme
2 sprigs of rosemary
1 tbsp salted butter, softened
Freshly milled black pepper
4 x 10cm rounds of rolled-out puff pastry, approximately 2.5mm thick
1 tbsp good olive oil

To serve:
Steamed broccoli or green beans

Serves 4

Preheat the oven to 180°C/350°F/gas 4. Start by preparing the tartes Tatin; you will need 4 x 10cm Tatin moulds. Mix together the Maldon salt, thyme and rosemary, and sprinkle onto a baking tray big enough to hold all the shallots in one layer. Place the shallots on the salt and bake for approximately 20 minutes until slightly softened. Remove from the oven and allow to cool until you are able to handle them. Carefully peel off the skins.

Brush the Tatin moulds with the softened butter and season them well with salt and pepper. Arrange 6 shallots in each mould, and press down slightly so that they are at an even depth. Then top with the puff pastry circles, tucking the pastry in at the sides so the shallots are completely covered. Brush the pastry with the olive oil, prick it over with a fork and bake in the oven for about 20–25 minutes, until golden and slightly risen. Remove them from the oven and rest for 2–3 minutes before carefully turning them out. Keep them warm until you are ready to serve.

Heat the olive oil in an ovenproof sauté pan. Season the lamb well with Maldon salt and freshly milled black pepper. Put the rumps into the pan and colour them well on all sides. Then place the pan in the oven for 2–3 minutes. Remove the pan, turn the meat over and add the garlic, thyme and rosemary. Return the pan to the oven for another 6–8 minutes. Remove from the oven, lift the lamb out of the pan and leave it to rest in a warm place for 3–4 minutes. Pour off any excess oil or fat from the pan, and return it to the hob over a high heat. Add the stock and reduce it by half until the juice has the consistency of a sauce. Take the pan off the heat, whisk in the butter and pass the sauce through a fine strainer into a jug.

To serve, place a Tatin on each serving plate, slice each rump of lamb into five even pieces and lie them on the plate next to the Tatin. Spoon the pan juices over, and serve with some steamed broccoli or green beans.

This recipe is from Desert Island Dishes and Copyright of Maldon Salt Company Limited 2012