Rump of Hawke’s Bay Lamb, Potatoes with Confit Garlic and Thyme, Olive and Balsamic Jus

Serves 4 people

Ingredients

 4 pieces of lamb rump with skin on
 12 cloves garlic salted and slowly cooked in duck fat until tender
 12 small new potatoes cooked their in skin, air dried and peeled
 1 tablespoon chopped thyme
 2 shallots finely diced
 4 tablespoons balsamic vinegar
 4 tablespoons red wine
 ½ litre meat jus
 4 small knobs of butter to finish sauce
 2 tablespoons best quality black olives
 Selection of cooked baby vegetables

 Herb mustard to brush lamb
 20g basil
 10g parsley
 20g Dijon mustard
 30g olive oil
 Mix all together in a Pestle and Mortar

Method

Cook the lamb in oven to required temperature and leave to rest for double the cooking time. Brush liberally with herb mustard.

Sweat the shallot in the pan juices for 1 minute, add the vinegar and reduce by half, add the wine and again reduce by half finally adding the jus. Simmer sauce to required consistency then whisk in the butter and add olives.

Lightly crush the potatoes with the garlic and a little duck fat, season and add the thyme, keep warm

Reheat the lamb and vegetables and arrange on the plate.

Finish with sauce