Lamb Rump with Malaga and Potato Pie with Sage

Name: Lamb Rump with Malaga and Potato Pie with Sage
Yield: 10
Ingredients: 5.0pc Large Potato; 200.0ml Buttery Margarine; 0.0g Salt and Pepper; 160.0g White Cheddar, grated; 10.0pc Sage Leaves; 5.0pc Lamb Rump (200g each); 300.0ml Malaga; 300.0ml Water; 0.0ml Buttery Margarine; 10.0g Knorr Bumbu Rasa Sapi 1kg; 700.0g Vegetables (white asparagus, carrots, spring onions, sugar snap peas, broad beans, butter bean); 0.0g Bread Crumbs; 10.0pc Crazy Peas

Lamb Rump with Malaga and Potato Pie with Sage – - Recipe

The lamb rump, malaga and potato pie is a classic, but serving it with the baby spring vegetables and a nice gravy with Spanish dessert wine gives the dish a modern twist.

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Potatoes Preparation

Large Potato 5.0 pc
Buttery Margarine 200.0 ml
Salt and Pepper
White Cheddar, grated 160.0 g
Sage Leaves 10.0 pc

Lamb Preparation

Lamb Rump (200g each) 5.0 pc
Malaga 300.0 ml
Water 300.0 ml
Buttery Margarine
Knorr Bumbu Rasa Sapi 1kg 10.0 g
Knorr Bumbu Rasa Sapi 1kg
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More information

Garnish Preparation

Vegetables (white asparagus, carrots, spring onions, sugar snap peas, broad beans, butter bean) 700.0 g

Presentation

Bread Crumbs
Crazy Peas 10.0 pc

Western

Beef & Lamb

Main courses

The lamb rump, malaga and potato pie is a classic, but serving it with the baby spring vegetables and a nice gravy with Spanish dessert wine gives the dish a modern twist.

...

Preparation

Potatoes Preparation
1. Peel and wash the potatoes and cut them into slices of about 4 mm.
2. Mix margarine with the eggs and season with salt and pepper.
3. Mix the potatoes with the egg mixture and the grated cheddar.
4. Distribute the mixture in a suitable greased baking tray and finish off with the sage leaves.
5. Bake the potato pie at 160ºC for about 45 minutes.
Lamb Preparation
1. Season the lamb rumps with salt and pepper and fry them in margarine.
2. Cook the lamb rump in the ovens and then let them rest in aluminium foil.
3. Deglaze the pan with the malaga and loosen the residue.
4. Add the beef stock and bring it all to a boil.
5. Reduce the gravy and season with the concentrated bouillon.
Garnish Preparation
1. Clean the vegetables and cut them into the desired form.
2. Blanch the vegetables and season them
Presentation
1. Cut the potato pie and the lamb and divide them across the plates.
2. Spoon the vegetables on together with the radish and crazy pea.
3. Sprinkle on some pata negra crumbs and finish off with the malaga gravy.