1 kg of lamb rump with bone
sprigs of thyme and rosemary
2 cloves of garlic mashed
1 stalk of leek
1 onion in rings
3 leaves of bay
1 cup of dry red wine
1 tablespoon of brandy
Olive oil, butter, and salt to taste
Musseline:
1 kg of cooked and mashed sweet potato
4 tablespoons of butter
100 ml of fresh heavy cream
Salt to taste
Maçãs:
1 Fuji apple in cubes
1 green apple
2 tablespoons of butter
One-quarter cup of apricot jam
Curry and salt to taste
1 kg of lamb rump with bone
sprigs of thyme and rosemary
2 cloves of garlic mashed
1 stalk of leek
1 onion in rings
3 leaves of bay
1 cup of dry red wine
1 tablespoon of brandy
Olive oil, butter, and salt to taste
Musseline:
1 kg of cooked and mashed sweet potato
4 tablespoons of butter
100 ml of fresh heavy cream
Salt to taste
Maçãs:
1 Fuji apple in cubes
1 green apple
2 tablespoons of butter
One-quarter cup of apricot jam
Curry and salt to taste
Rub the thyme, garlic, rosemary, leek, onion, and bay leaves on the lamb rump
Add the wine and olive oil, cover with plastic wrap and refrigerate for 4 hours to marinate
Clean the meat and season with butter
Wrap the lamb rump with bones facing outwards, forming a crown, and tie with string
In a roasting pan, place the lamb rump with bones facing up and roast in a preheated oven (180°C) for 20 minutes
Musseline:
Mix all ingredients and cook over heat until it reaches a purée-like consistency
Maçã:
Fry the apples in butter until they are tender
Add apricot jam, adjust salt to taste, and let caramelize.
