Rump of lamb with roasted tomatoes, crispy polenta and lamb aceto balsamico tradizionale di Modena P.D.O. sauce

The Culinary Project “Assi nella Manica”

The Culinary Project “Assi nella Manica”

Standard Supplier 15th June 2017

Rump of lamb with roasted tomatoes, crispy polenta and lamb aceto balsamico tradizionale di Modena P.D.O. sauce

Lamb recipes tend to be exceptionally varied, with meals that offer classic comfort food as well as dishes that boast a more delicate, refined flavour. Take a look at the Rump of lamb with roasted tomatoes, crispy polenta and lamb aceto balsamico tradizionale di Modena P.D.O. sauce recipe below as tried and tested by our professional chefs. Serves 4

Ingredients

  • For the sauce:
  • 1 tbs olive oil
  • 2 banana shallots, peeled and sliced
  • 1 clove garlic, smashed
  • 4 sprigs of thyme
  • 150ml red wine
  • 300ml lamb stock
  • 1 tsp cornflour, slaked in cold water
  • 10ml 12 year old Aceto Balsamico Tradizionale di Modena P.D.O.
  • For the tomatoes:
  • 6 ripe plum tomatoes, preferably San Marzano
  • 1 clove garlic, minced
  • ½ tsp thyme leaves
  • Sea salt and freshly ground black pepper
  • 20ml olive oil
  • 1 tsp 12 year old Aceto Balsamico Tradizionale di Modena P.D.O.
  • For the lamb:
  • 4 lamb rumps, trimmed and fat scored
  • Maldon sea salt and freshly ground black pepper
  • 50ml olive oil
  • 25g unsalted butter
  • 1 clove garlic, smashed
  • 4 sprigs of thyme
  • To serve:
  • 8 discs of cooked set polenta

Method

To make the sauce, sweat the shallots and garlic in the olive oil and, when starting to soften, increase the heat and colour lightly. Add the thyme and the wine and reduce to a syrup. Add the stock and reduce by two-thirds. Thicken the sauce to a light coating consistency with the cornflour. Pass the sauce through a fine chinois into a clean pan. Adjust the seasoning and finish by adding the Aceto Balsamico Tradizionale di Modena P.D.O.
For the tomatoes, halve the tomatoes and place on a small baking sheet, cut side up. Scatter over the garlic and thyme leaves. Season and then drizzle over the oil and Aceto Balsamico Tradizionale di Modena P.D.O. Roast at 150℃ until starting to dry slightly and caramelise for around 1½ hours.
For the lamb, heat a heavy-based frying pan and season the fat on the lamb rumps, placing them fat side down in the pan. Cook over a medium heat to render the fat. Season the flesh and colour well all over. Add the oil, butter, garlic and thyme. Turn the meat so it is fat side down, baste and transfer to a hot oven, around 180℃. Cook for 4-8 minutes, basting occasionally, until the required doneness is reached. Remove to rest on a wire rack, fat side up.
To serve, pan fry the polenta discs until golden brown on both sides. Slice the lamb rumps into thick slices and second season, then plate with the polenta and tomatoes. Reheat the sauce if necessary and spoon over.