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maltatoday | SUNDAY • 14 FEBRUARY 2021 10 FOOD Pan roasted lamb rump with cucumber salad and gremolata Recipe by Alain James Grech Gourmet Challenge INSTRUCTIONS 1. Pan fry the lamb on the fat until crispy, flip and add the garlic, herbs and but- ter and baste on low heat. 2. Place lamb on a tray and bake for 10 minutes 180 degrees. 3. In the same pan, add the onions and lamb trimmings and fry well, add white wine and reduce, add water and reduce, add the butter cubes and sea- soning in the sauce and pass through a fine sieve. 4. Rest the lamb for 10 minutes until core temperature of 54 to 60 degrees is reached. Thursdays at 6:30pm on TVM Repeats Monday at 2.00pm on TVM2 Friday at 5.30pm on TVM2 gourmettoday.recipes Facebook @gourmetchallenge • 3 lamb rump off the bone, fat cap on • Veg oil • Salt • Pepper • 80g butter • 1 sprig thyme • 1 sprig rosemary • 2 chopped shallots • 1 clove garlic • 100ml white wine • 100ml water FOR THE LAMB FOR THE GREMOLATA • 100ml olive oil • 50g tossed pine nuts • 1 bunch mint • 1 bunch parsley • ½ clove garlic, minced FOR THE CUCUMBER SALAD • 1 large cucumber • 100g Greek yoghurt • ½ clove garlic, minced • 1 tbsp white vinegar • 1 bunch of mint 1. Chop everything and mix with olive oil season with salt and pepper. THE GREMOLATA 1. Mix the yoghurt with the vinegar, chopped mint and garlic. 2. Make cucumber ribbons using a pota- to peeler and mix with yogurt mix. 3. To assemble the dish, place cucum- ber salad on plates, slice the lamb and place on napkin to remove extra juic- es. Place lamb neatly on plates, garnish with gremolata and finish with the lamb sauce. THE CUCUMBER SALAD