Vine Smoked Lamb Rump, Gorgonzola Polenta and Tomato Jam
 
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4

leicht

 ca.1,5 Std. Tomato Jam: Hauptgang

Smoked Lamb:

 4 Lamb rump, cap off
Vine cuttings, mulched
Place a wok (or a smoker if you have one) on the stove. Place a small amount of the vine cuttings in the bottom and then place a cake rack inside the wok. Put the 4 lamb rumps onto the rack and put a lid over the wok to seal the smoke in. Smoke for 2-3 minutes on a high heat, remove from the wok and set aside.

Gorgonzola Polenta:

 125g buckwheat Polenta
500ml milk
750ml chicken stock
50g gorgonzola
Salt and pepper
Place the milk and chicken stock into a large pot and bring to the boil. Add the polenta and stir in well. Cook slowly for 20 minutes, stirring constantly. Add the pecorino and stir in. Season well and pour mixture onto a greased tray and allow to cool. When cool cut into 4 even serves.

Tomato Jam:

 This can be made a few days in advance as it will store well for approx 1 month.
10 tomatoes
1 red onion
6 garlic cloves
1 small knob ginger
200ml olive oil
1tsp ground fennel
1tsp ground cummin
100g palm sugar
2tbsp fish sauce
4tbsp red wine vinegar
Roast the tomatoes in a moderate oven for 20-30 minutes. Whilst they are roasting puree onion, garlic, ginger & 100ml of the olive oil. In a large saucepan heat the rest of the olive oil. Add the puree, ground fennel and cummin and caramelize slowly for 30 minutes. Add the palm sugar, fish sauce and vinegar. Reduce for a further 20 minutes. Place the tomatoes through a mouli and add the tomato juice and cook slowly for 1½ hours or until thick. Allow to cool before refrigerating.

Other:

100ml red wine for cooking
100ml lamb or Beef stock
1 bunch English spinach, washed

To Serve:

 Place the 4 portions of polenta onto a greased tray and place in a hot oven. Put a large frying pan onto the stove on high heat. Add a little olive oil and seal the lamb rumps on both sides. Place into the oven for approx 12-15 minutes. Remove and allow the lamb to rest in a warm place for 5 minutes. Using the pan that you cooked the lamb in, place onto a high heat. Add the red wine and reduce by half, then add the stock and reduce again. Place English spinach into sauce and keep warm. Remove polenta from oven and place into 4 large bowls. Divide the sauce and spinach evenly on top of each polenta. Carve each lamb rump and place on top of polenta, finish with a spoonful of the Tomato Jam. Serve immediately.