Roast Rump of Lamb, Flageolet Purée and Balsamic Dressing

Name: Roast Rump of Lamb, Flageolet Purée and Balsamic Dressing
Cuisine: France
Ingredients: a splash of olive oil; 6 large shallots, unpeeled; 1 clove garlic; 100 g/3½ oz smoked back bacon or pancetta trimmings; 100 g/3½ oz smoked back bacon or pancetta trimmings; 225 g/8 oz/1¼ cups dried flageolet beans; 11 litre/1¾ pints/4½ cups chicken stock; 6 lamb rumps off the bone, 150-160 g/5-5½ oz each, trimmed; 300 ml/11 floz/1½ cups lamb jus; 6 dried tomato fillets, diced; ½ tsp thyme leaves; 6 cloves garlic confit; 200 g/7 oz spinach leaves; salt and pepper; salt and pepper; 150 g/5 oz/1¼ sticks butter; 2 cloves garlic, halved; 50 ml/2 floz/¼ cup corn oil; 3 medium potatoes, preferably Maris Pipers; 2 tsp good quality balsamic vinegar; 1 tsp lemon oil; ½ tsp redcurrant jelly; 100 ml/4 floz/½ cup water; a few sprigs of chervil; 1 sprig thyme; juice of 1 lemon; 2 tsp salt; 50 g/2 oz/½ stick butter; 50 g/2 oz/⅓ cup flour; 1 shallot

Preparation info

Serves
6

Difficulty
Medium

Appears in

Formulas for Flavour

By John Campbell

Published 2001

About

In France, roast lamb and flageolet beans are considered perfect partners. The twist to this dish is the sauce, a combination of flavours that not only excites the palate but sharpens the unctuousness of the lamb and offers a subtle sweetness to offset the acid in the tomatoes. The sweet, sour, salty and bitter taste receptors in the tongue are all stimulated, creóting an unusual sensation on the palate.

Ingredients

Europe
France
Main course

Ingredients

Method