Recipe: Slaney Valley Irish Lamb Rump and Chorizo Casserole
This hearty lamb rump and chorizo casserole dish is not only filling, but it’s also bursting with flavours. A perfect option for pubs and bars as it’s easy to make and great value for money.
“This dish is very good to reduce your costs because two rumps are traditionally two portions, but you add 60g of chorizo sausage which is way cheaper than rump. So that’s how you can afford to put those dishes in bar food, and be more affordable for your customers” says Pallas Food Chef, Patrick Clement.
Accompany this robust dish with a Merlot, such as Autre Tiera from Chilli which will cut through the sweetness of the lamb for a marriage made in heaven.
- 2 pieces lamb rump 275gr approx (LM524ZP)
- 2 pieces chorizo sausage (PK015)
- 2 pieces shallot (VW801)
- 1 large carrot, diced (VG878)
- 2 cloves garlic, crushed (VP351)
- 3 pieces tomato seeds (TM192)
- 300g cannellini bean (PU104)
- 2 sticks celery, chopped (VW809)
- 15gr olive oil (OL101)
- 250gr lamb jus (G36)
- 220gr red wine (AL410)
- 30gr flour (Z353507)
- 20gr tomato puree (28326)
- 2 branches thyme (HB556)
- 6 leaves rosemary (HB559)
- 1 leaf bay leaf (HB554)
- 1 pinch salt (SP148)
- 1 pinch pepper (SP293)
- Preheat the oven to 160C.
- Heat olive oil in a casserole or deep ovenproof dish and sauté the pan-fried lamb rump and chorizo sausage. Remove from pan and reserve.
- Sweat celery, onion, carrot and garlic for 5 minutes. Add the tomato paste and cook slowly to get a little caramelization.
- Add flour.
- Deglaze with red wine, reduce and add lamb stock.
- Add thyme, rosemary, bay leaves and the pre-soaked cannellini beans.
- Bring to the boil, skim off the scum, then add salt and pepper.
- Add lamb rump and chorizo back in and place in oven and cover with foil.
- Cook until lamb is pink and the chorizo is cooked- this should take about 20mins.
- Serve in a deep plate with some rustic bread.
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