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July 1, 2016

Recipe: Lamb rump marinated in pomegranate molasses

served with mediterranaen vegetables and salsa verde

lamb rump

Chef Marco Scire shares one of his favourite lamb recipes that’s always a hit with his clients. Follow the steps below and you’re sure to enjoy a beautiful meal.

Serves 6

6 Fresh Scotch Lamb Chumps

For the marinate

  • 150 ml pomegranate molasses
  • 1tbs good quality honey
  • ½ lemon juice
  • 1tbs brown sugar
  • 20 gr coriander (chopped)
  • ½ red chilli (chopped)

For the salsa verde

  • 100 gr basil
  • 50 gr chives
  • 50 gr curly parsley
  • 10 gr capers
  • 10 gr mint
  • 300 ml extra virgin olive oil
  • 1lemon juice
  • 10 gr fresh red chilli

For the Mediterranean vegetables

  • 2 aubergines
  • 2 courgettes
  • 4 red onions
  • Thyme
  • Rosemary
  • Rock salt

Put together the ingredients for the marinate and add the lamb. Let it rest for at least 3-4 hours. Overnight is best.

Meanwhile prepare you salsa verde by adding your dry ingredients to a bowl and with a hand mixer stir in the olive oil, a little at a time, until you have a thick, glossy consistency. Taste and season/tweak to suit your own taste.

Now cut the vegetables diagonally, roughly the same size. Lay them out on a tray with a drizzle of extra virgin olive oil, thyme, rosemary and rock salt. Leave this tray to one side.

When you are ready to cook your lamb, place it on a cold pan, fat facing down so the fat will slowly melt, and let it cook until nice and crispy, also making sure that you season well. Turn it over and repeat the same. Then put the lamb in the oven at 180 °c and cook for a further 15 minutes or until medium rare.

Now put your vegetables in the oven. When your lamb is ready, leave to rest and meanwhile take your vegetables from the tray and transfer onto the frying pan where you cooked your lamb and fry them on high heat for 3-4 min or until golden brown. Cut your lamb into two pieces; arrange your vegetables on one side and the 2 halves of lamb around it. Now put your salsa verde all around your dish and some on top.

Garnish with some fresh rocket and it is ready to be served.

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