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Oven Roasted Lamb Rump, Cassoulet and Truffled Forest Mushroom Jam
4 Lamb rumps
Truffled forest mushroom jam
200g forest mushrooms
100ml port
100g castor sugar
50ml truffle oil
Cassoulet
150g haricot beans
50g pork fat to fry in
50g diced bacon
1⁄2 red diced onion
1⁄2 diced carrot
50g diced celery
500ml good chicken stock
1 chorizo sausage
2 garlic cloves crushed
250g freshly chopped tomatoes
30g basil chiffonnade
Salt and pepper to taste
1. For the cassoulet, put beans in a medium pot cover with water and bring to the boil, simmer for 10 minutes or until tender and drain. In a medium pot sauté onion, garlic in pork fat, add the sausage, carrot and celery and sauté until sausages are golden brown. Add beans, chopped tomatoes and chicken
stock and simmer until half of the liquid is reduced. Add basil and season to
taste.
2. For the jam, soak mushrooms in port in a medium sauce pan add sugar and reduce on medium heat until mushrooms are tender. Take of the heat and blend with hand blender until smooth. Add truffle oil. Place mixture in
containers and set in cool room.
3. For the lamb, seal lamb rump both sides in a hot pan and then place in oven on 180°C and cook for eight minutes, take out of the oven and rest for at least three minutes before serving, lamb should be medium rare.
Serves 4
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