Lamb Rump Wrapped in Sage & Parma Ham with a Pulse Casoullette
Serves 1
200 g Lamb rump
50 g Parma ham
2 g Sage fresh
500 ml Veal Jus
100 ml Red wine
1 x Seasoning (salt + pepper)
10 g Red lentils
10 g Green lentils
10 g Brown lentils
10 g Navy beans
10 g Split peas
10 g Dried broad beans
50 g Asparagus
Soak beans and lentils for 4 hours.
Blanch beans and lentils and asparagus in boiling salted water.
Bake one slice of parma ham 120º for 10 minutes.
Trim lamb rump and seal on grill then chill.
Thinly slice parma ham.
Wrap lamb with sage leaves and two slices of parma ham crossing over.
Sear lamb trimmings then deglaise with red wine.
Reduce wine then add jus.
Strain sauce then season to taste.
Roast lamb in oven at 180º until med-rare 70º core temperature.
To Serve
Slice lamb in half.
Combine beans, lentils and jus and bring to boil.
Steam asparagus.
Place lamb in centre of plate.
Surround with jus and pulse mix.
Garnish with asparagus and bake parma ham.
Recipe by David Clem
