Roast Lamb Rump with Sweetbread, Courgette and Tomato Recipe

Ingredients

• 500g of lamb shoulder, boneless and trimmed
• 1l lamb stock
• 1 dash of olive oil
• 1/2 garlic bulb
• 1 sprig of rosemary, large
• 50g of plain flour, seasoned with salt
• 3 eggs, beaten
• 50g of panko breadcrumbs
• vegetable oil, for deep-frying
• salt
• 200g of lamb sweetbreads, soaked for 24 hours in cold water
• 500ml of water
• 1 shallot, sliced
• 1/2 carrot, sliced
• 1/4 fennel bulb, sliced
• 1 garlic clove, peeled
• 1 sprig of thyme
• 6 white peppercorns
• 100ml of white wine
• 50ml of white wine vinegar
• 7g of table salt
• 1kg beef tomato
• 50g of lemon oil, or olive oil mixed with a little lemon juice
• 180g of glucose syrup
• sea salt, to taste
• lemon juice, to taste
• 3 courgettes, seeds removed
• 1/2 bunch of basil, blanched
• 50g of olive oil
• table salt, to taste
• 200g of Kalamata olives, pitted
• 1 lamp rump
• pepper
• 1 tbsp of olive oil
• 6 courgettes
• olive oil, good quality, for drizzling
• 4 cherry tomatoes, thickly sliced
• wood sorrel, leaves only, to garnish (optional)