maltatoday | SUNDAY • 26 JUNE 2022
10
FOOD
Pan-roasted
lamb rump
By Chef Alain James Grech
Serves 6
Thursdays at 6:30pm
on TVM
gourmettoday.recipes
Facebook
@gourmetchallenge
• 2 sprigs 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
• Butter
INGREDIENTS
METHOD
1. Remove the skin and extra fat.
2. Pan fry on the side of the fat until golden brown,
flip and add the garlic and herbs.
3. Add some butter and baste. Roast at 180
O
C for 15
minutes and set to rest.
4. Peel and poach the baby carrots in water. Add
butter and a little bit of sugar, then season with
salt and pepper and cook until soft.
5. Cut the onions in half and sear on the flesh until
brown. Add butter and herbs and roast until soft.
6. Once cooked, chill and slice in quarters and
re-heat before serving.
7. Cut the leeks in chunky pieces and fry in the pan
until soft.
8. 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
