Marco Pierre White in Hell's Kitchen by Marco Pierre White

Author:Marco Pierre White
Language: eng
Format: epub
Publisher: Ebury Publishing

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Shortcut > Instead of jus rôti, you could make the marjoram sauce using the roasting juices from the tin with half a chicken stock cube and a little water.

Rump of Lamb with Provençal Vegetables

Filet d’agneau avec légumes provençales

Great Mediterranean flavours encompass all that is so special about Provence and its gutsy style of cooking. The vegetables, which act as a colourful garnish for the lamb, need only be roasted in a hot oven with a sprinkling of olive oil and sea salt, or grilled, until just tender. Don’t be tempted to add rosemary to them as it will drown out the flavour of the lamb. The aubergine tian adds a wonderful richness to the whole dish.

4 rumps of lamb, about 250 g each

4 tbsp clarified butter

salt and freshly ground white pepper

Sauce

1.4 litres Lamb Stock (here)

40 black olives, stoned and finely diced

4 knobs unsalted butter

Garnish

various simple vegetables, such as roast potatoes (use goose fat for a richer flavour), roast yellow and red peppers and grilled slices of courgette

Aubergine Tians (here)

Confit of Garlic (here)

Pre-heat the oven to 230°C.

Take the rumps off the bone, one by one, and skin them. You will be left with four small roasting joints. Season well. Brown all over in the clarified butter on the hob, then roast in the oven for 8–10 minutes, turning halfway through. Remove from the oven and leave to rest somewhere warm for 10–15 minutes.

Warm the garnish vegetables and tians, and fry the garlic to crisp up.

Bring the lamb stock to the boil. Check the consistency, then add the olives. Cook for 1 minute. Taste for seasoning, then whisk in the butter to give a gloss and slightly enrich.

To serve, slice each joint of lamb into eight or nine pieces and fan out across one side of each warmed plate. Cover generously with the sauce and garnish decoratively with the vegetables, garlic confit and aubergine tian.

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