Swaledale Lamb, Green Beans, Shallots and Thyme Juices

Main courseServes 4

# Preheat oven to 180C. For the lamb sauce, place lamb breast bones, garlic, onion and carrots in oven til golden (30mins) Once golden, remove from the oven and place in a pot large enough to accommodate the breast too. # Meanwhile, season the inside of the breast with salt and scatter over the lemon zest, garlic and rosemary. Roll this into a cylinder and tie securely with string. # Lower oven to 160C. Add the red wine and reduce on the stove until nearly evaporated and syrupy. Add stock and breast to the pot. Cover and cook in the oven for 2-2.5 hrs or until tender. # Whilst the breast is cooking, marinade the lamb rump in oil, rosemary and garlic. # When the breast is cooked, remove from the oven and rest. Strain the braising juices into a saucepan and reduce by approx 1/3. # For the shallot puree, sweat shallots in butter with the thyme until very soft and sweet, but no colour. Add the cream and boil until just coating the shallots. Now puree in a processor or hand blender, push through a sieve and season to taste. # For the green beans, add to boiling water for two minutes then remove to a bowl of ice water. h4. To serve # Preheat oven to 180C # Heat a frying pan, and colour the fat side of the rumps, turn over for one minute, then put back skin side down and put in oven for 8 minutes by which time they will be pink. # Meanwhile, reheat the beans in a little butter. Reheat the shallot puree, add a little chopped thyme to the lamb sauce and reheat also. Remove lamb rumps from the pan Slice 4 portions, and rest. # Arrange the beans in a neat pile on each plate with a spoonful of puree next to them. Smear down and place a slice of breast on the puree. Carve the rumps, place onto the beans and spoon the lamb sauce around.


h4. Rolled Breast of Lamb * 1 Swaledale lamb breast (boned out but bones kept, butcher will do this) * 1 Lemon, zested * 2 sprigs of rosemary, leaves picked and chopped * 3 cloves of garlic peeled and finely diced * 1 onion, 1cm dice * 1 bulb of garlic, sliced in half horizontally * 1 litre of beef stock * 1 glass of red wine h4. Lamb rump * 4 125g pieces Swaledale lamb rump * 6 cloves garlic, peeled and squashed * 3 sprigs rosemary * Rapeseed oil h4. Green Beans * 500g green beans, topped and tailed h4. Shallot Puree * 500 g shallots peeled and finely sliced * 25g butter * A few thyme leaves * 200 ml double cream