Dirk De Cuyper Lamb Rump, Cavolo Nero and Saucery’s Red Wine Sauce

Method

1. Marinate the lamb with the garlic and olive oil season to taste, and set aside.

Celeriac Puree

1. Blanch the celeriac until tender to eat, drain and leave for a few minutes. Place the celeriac in a blender.
2. In the meantime, reduce the double cream and cook the cream for a few minutes until the color is slightly yellow and thickens.
3. Start the blender and add the cream little by little. Season with salt pepper and nutmeg, taste and set aside.

Mint Roasted Carrots

1. Blanch the carrot shortly and cool in iced water.
2. Once cooled, pat the carrots dry and season with salt and pepper, chopped mint and a teaspoon of olive oil. Marinate for a few minutes.
3. In a frying pan, add a little olive oil and the finely chopped shallot. Without browning, saute for a few minutes. Add the blanched and cooled carrots to the shallots and saute for a further few minutes. Finish carrots in the oven.

Cavolo Nero

1. Clean the leaves and check the stems if needed a little trimming.
2. Lightly fry the leaves in olive oil. Season with salt, pepper and nutmeg. Ensure the leaves are not too dark.

Lamb Rumps

1. If the lamb is wet from the marinade, dry the pieces with a little kitchen paper to soak up any excess.
2. Season the lamb with salt and pepper.
3. Heat a tablespoon of olive oil in an ovenproof frying pan and fry the lamb on all sides.
4. Then place the lamb fat side down in the pan, and transfer to the oven for 5-8 minutes.
5. Plate the meal and serve with Saucery’s red wine sauce.