maltatoday | SUNDAY •24 APRIL 2022
8
FOOD
Pan-roasted
lamb rump
By Chef Alain James Grech | Serves 6
Thursdays at 6:30pm on
TVM
gourmettoday.recipes
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@gourmetchallenge
• 6 pcs lamb rump
• 50g butter
• 2 springs thyme
• 2 sprigs rosemary
• 1 clove garlic
• 12 pc baby carrots
• 3 medium size onions
• 2 leeks
• 500g new potatoes
• Butter
• Olive oil
• Salt and pepper
• Bok Choy
INGREDIENTS
METHOD
1. Clean the lamb rump from the skin and extra fat.
2. Pan fry on the side of the fat untill golden brown,
flip and add the garlic and herbs. Add butter and
baste, roast @180 deg for 15 minutes and set to
rest.
3. For the baby carrots, peel and poach in water,
butter and little lit of sugar, then season with salt
and pepper and cook until soft.
4. Cut the onions in half and sear on the flesh until
brown. Add butter and herbs and roast until soft.
Once cooked, chill and slice in quarters and re
heat before serving.
5. For the leeks, cut in desired chunky pieces and
fry in the pan untill soft.
6. Before serving, heat up all components, wilt the
bok choy and assemble the dish.
This recipe first appeared on
Gourmet Today TV, aired on TVM
on 2 October, 2015.
