maltatoday | SUNDAY • 5 SEPTEMBER 2021
10
FOOD
Pan roasted lamb
rump with cucumber
salad and gremolata
Recipe by Alain James Grech /
Gourmet Challenge
Thursdays at 6:30pm
on TVM
Repeats
Monday at 2.00pm on TVM2
Friday at 5.30pm on TVM2
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• 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
INGREDIENTS METHOD
1. Pan-fry the lamb on the fat until crispy,
flip and add the garlic, herbs and butter
and baste on low heat.
2. Place lamb on a tray and bake for 10 min-
utes 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 seasoning in the
sauce and pass through a fine sieve.
4. Rest the lamb for 10 minutes until core
temperature of 54 to 60 deg is reached.
For the lamb
• 100ml olive oil
• 50g tossed pine nuts
• 1 bunch mint
• 1 bunch parsley
• ½ clove garlic, minced
For the Gremolata
• 1 large cucumber
• 100g Greek yogurt
• ½ clove garlic, minced
• 1 tbsp white vinegar
• 1 bunch of mint
For the cucumber
salad
For the Gremolata
1. Chop everything and mix with olive oil
season with salt and pepper.
The cucumber salad
1. Mix the yogurt with the vinegar, chopped
mint and garlic. Season
2. Make cucumber ribbons using a potato
peeler and mix with yogurt mix.
3. To assemble the dish, place cucumber
salad on plates, slice the lamb and place
on napkin to remove extra juices. Place
lamb neatly on plates, garnish with gre-
molata and finish with the lamb sauce.
