You will need
Lamb rump 2
Baby carrots 200g
Purple sprouting broccoli 200g
Kale 1 head, chopped
Three root gratin
Potatoes 2, peeled and thinly sliced
Carrots 3, peeled and ribboned with a peeler
Parsnip 1, peeled and ribboned with a peeler
Double cream 150ml
Thyme 1 sprig, chopped
Garlic 2 cloves, minced
Oil a drizzle
Onion 1, sliced
Garlic 2 cloves, sliced
Courgette 1, diced
Aubergine 1, diced
Red pepper 1, diced
Yellow pepper 1, diced
Salt and pepper to season
Lamb stock 1l
Red wine 200ml
Shallots 5, sliced
Garlic 3 cloves, roasted
Shallots 3, roasted
- For the gratin: lightly grease a rectangular baking tin and line with baking parchment. Layer the bottom of the tin with half of the potatoes, followed by half of the carrots and the parsnip. Layer the remainder of the carrots on top, followed by the potatoes.
- Gently heat the double cream, thyme and garlic in a pan for 5 minutes without reducing, then remove from the heat and strain over the raw root gratin. Cover with more parchment and then foil, and bake at 175°c / gas 3–4 for 50-60 minutes. Remove from the oven, cool, then place in the fridge to set. When required, remove from the tin and slice. Reheat in the oven.
- For the ratatouille-stuffed tomatoes: remove the tops of 3 of the tomatoes, scoop out and dispose of the insides. Finely dice the remaining 2 tomatoes.
- Heat the oil in a large pan. Sweat the onion until brown before adding the garlic, vegetables and diced tomatoes. Fill the hollowed tomatoes with the vegetable mixture. Bake at 175°c / gas 3-4 for 10-12 minutes.
- While the vegetables are baking, roast the garlic and shallots for the garnish.
- For the lamb: place the lamb rump fat-side down in a hot frying pan for around 5 minutes to render the fat, before searing all of the sides. Once browned, cook in the oven at 175°c / gas 3-4 for 14-16 minutes. When cooked, rest in a warm place for 15 minutes.
- While the meat is resting, steam the vegetables. First the carrots (5-7 minutes) and then add the broccoli and kale (2-3 minutes).
- For the jus: heat the lamb stock in a pan and reduce by 50 per cent then add the shallots and wine and reduce by 25 per cent, then strain.
- To serve: carve the lamb, then plate with the gratin, stuffed tomato, vegetables and jus. Garnish with the garlic and shallots.