Name: Roast Rump of Lamb with Crushed New Potatoes
Ingredients: 4 Rumps of lamb; 700 ml Lamb stock; 4 lg Clov garlic; (peeled); 40 g Unsalted butter; (1.5 oz); A few sprigs of rosemary; A few sprigs of thyme; Olive oil; Salt and freshly ground black pepper; 250 g New potatoes; (9 oz); 10 g Black olives; (deseeded and; ; roughly chopped); ; (3.5 oz); 4 Ripe tomatoes; (peeled, deseeded; ; and cut into; ; concasse); 2 ts Finely chopped basil leaves

Such is Satan’s envy and enmity against a Christian’s joy and comfort, that he cannot but act to the utmost of his strength to keep poor souls in doubt and darkness. Satan knows that assurance is a pearl of such price that will make the soul happy forever; he knows that assurance makes a Christian’s wilderness to be a paradise; he knows that assurance begets in Christians the most noble and generous spirits; he knows that assurance is that which will make men strong to do exploits, to shake his tottering kingdom about his ears; and therefore he is very studious and industrious to keep souls off from assurance, as he was to cast Adam out of paradise.

Thomas Brooks

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Gordon, Ramsay’s, Passion	1	servings

INGREDIENTS

4		Rumps of lamb
700	ml	Lamb stock
4	lg	Clov garlic; (peeled)
40	g	Unsalted butter; (1.5 oz)
		A few sprigs of rosemary
		A few sprigs of thyme
		Olive oil
		Salt and freshly ground black pepper
250	g	New potatoes; (9 oz)
10	g	Black olives; (deseeded and
		; roughly chopped)
		; (3.5 oz)
4		Ripe tomatoes; (peeled, deseeded
		; and cut into
		; concasse)
2	ts	Finely chopped basil leaves

INSTRUCTIONS

GARNISH
The day before cooking, put the lamb rumps to marinade with the thyme,
rosemary, a little olive oil and salt and pepper.
On the day, start the sauce by boiling down the lamb stock by two thirds.
Stir in half the chopped basil and check the seasoning.
In a sautee pan, heat some olive oil until it is smoking hot. Put the four
whole cloves of garlic into the pan. Put in the lamb rumps, fat side down
and brown well. Turn the rumps and continue to cook, spooning over the
olive oil to baste well. Add the butter and continue to turn and cook until
the rumps are well browned all over (about 3 minutes). Transfer to a
preheated oven (190&deg;C 375&deg;F or Gas mark 5) for about 8-10 minutes. Remove
from the oven and leave in a warm place for 5 minutes to rest.
Boil and lighlty crush the new potatoes. Mix with the tomatoes, the olives,
a little olive oil and season.
Slice the rumps of lamb thinly and serve on the crushed potatoes with the
sauce poured around.
Converted by MC_Buster.
Per serving: 617 Calories (kcal); 35g Total Fat; (49% calories from fat);
10g Protein; 72g Carbohydrate; 88mg Cholesterol; 153mg Sodium Food
Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 6
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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