An Italian feast
Chef Mark Manson serves up a classic Italian dish.
A firm favourite on the Dal Zotto family table, why not try this local lamb dish next time you have friends over for dinner?
Lamb rump with tomatoes and green beans
Ingredients
Serves 6
Lamb jus
1.5kg lamb bones
2 onions
2 carrots
5 celery stalks
4 sprigs rosemary
Lamb rump
6 lamb rumps (approx. 200g each)
250ml Dal Zotto sangiovese
4 garlic cloves, smashed
2 sprigs rosemary
4 tbsp olive oil
1 tsp pink peppercorns
Beans and tomatoes
750g green beans, top and tailed
1 brown onion, sliced
3 garlic cloves
4 large roma tomatoes, diced
200g cherry tomatoes, cut into quarters
1/2 cup fresh basil, torn
Method
This recipe needs to be started the day before.
For the lamb jus:
Preheat the oven to 200C. Place the bones in a heavy-based roasting pan, toss with a little olive oil and season with salt and pepper. Place in the oven for around 45-60 minutes, until the bones are quite dark.
Roughly chop half of the vegetables and place in a large stockpot with a little olive oil and cook until softened and golden brown. Add the browned bones and cover with water. Bring to the boil and then reduce heat to a light simmer. Simmer, uncovered, for two hours, then add the rosemary and simmer, uncovered, for another two hours. Skim the surface regularly to remove any impurities, and add more water if required. The liquid should reduce by about half.
Strain the liquid and let it cool before refrigerating overnight.
Four hours before you plan to eat, dice the remaining vegetables and sauté in a frying pan with a little olive oil.
Remove the stock from the fridge and remove any fat that has risen to the surface. Pour the stock over the sautéed vegetables and cook over low heat until it is a rich dark colour, about 3-4 hours, until the jus is thick and syrupy. Season to taste and keep warm until serving.
For the lamb rump:
The day before, trim the rumps of any excess fat and marinate overnight in the wine, garlic, rosemary, oil and peppercorns.
Thirty minutes before serving, preheat the oven to 180C. Sear the rumps in a frying pan with a little oil and then roast in an oven heated to 180C for 8-12 minutes.
Allow to rest for five minutes, saving any juices to add to the jus.
For the beans and tomato:
Cook the beans in boiling water for two minutes. Drain and refresh in very cold water.
Sauté the onions and garlic until translucent add then add the diced tomato. Cook until the mixture is thickened.
Add the cherry tomatoes and cook for a further four minutes.
Add the beans and basil and stir to mix. Season and drizzle with olive oil.
To serve:
Place two large spoonfuls of the bean and tomato mixture in the centre of each plate. Slice the well-rested lamb and place on top of the beans. Spoon a little of the warm lamb jus over the meat and serve immediately.
Wine match
The Dal Zotto Sangiovese is a briary, earthy red with good acidity and will perfectly complement the savoury flavours of the lamb.