Organic Lamb
2organic lamb rumps
1 bunch mint
50 ml sweet white vinegar
500 g lamb shoulder
1 packet bric pastry or spring roll pastry
200 g lamb sweetbread
1 packet baby salad leaves
2 carrots
1 onion
3 litres chicken stock
1 Caramelise the lamb shoulder in a pan with olive oil and a spoon of butter until golden all over, add the carrot and onion and cook until golden. Cover with chicken stock and cook on a very low heat for about six hours. The meat will be very moist and tender. Allow this to cool, remove from the stock and reduce the stock until it becomes sticky. Mix this stock reduction with the flaked meat.
2 Roast the lamb rumps in the oven at 160 degrees. They should be cooked medium rare. The cooking degree of the meat is directly related to the internal temperature of the meat when you remove it from the oven. The best way therefore to determine the internal temperature of the meat as it cooks is to buy a thin skewer and insert it into the core of the meat at intervals as the meat cooks. Remove the skewer and carefully press it against your lip. As the meat starts to cook the internal temperature will rise and it will feel warmer against your lip. When it just starts to become hot, take the meat out and let it rest, it should be medium rare. Once cool, chill the lamb rumps in the fridge.
3 Pick the leaves from the mint and liquidise with the sweet vinegar. Season this to taste and chill.
4 Carefully remove the thin membrane from the sweetbreads with a sharp knife.
5 Lay the bric pastry on your work surface, brush with egg white, and spoon some braised lamb shoulder in a line across the sheet of pastry. Roll the pastry up so that you have a cylinder of pastry with the braised lamb in the middle. Seal at both ends with egg white and chill.
To Serve:
1 Slice the lamb rump and lay it on your plate.
2 Fry the lamb shoulder roll in a pan with olive oil, turning constantly to ensure even colouration. Caramelise the sweetbreads in a pan of olive oil until golden and crisp on one side, add a teaspoon of butter, turn over and allow to finish cooking slowly.
3 Spoon the mint dressing onto the plate, place the sweetbreads and crisp lamb shoulder on top and finish with baby leaves.