Lamb Rump with Malaga and Potato Pie with Sage
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.
Main courses
Ingredients
Potatoes Preparation
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Large Potato 5.0 pc
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Buttery Margarine 200.0 ml
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Salt and Pepper
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White Cheddar, grated 160.0 g
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Sage Leaves 10.0 pc
Lamb Preparation
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Lamb Rump (200g each) 5.0 pc
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Malaga 300.0 ml
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Water 300.0 ml
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Buttery Margarine
Garnish Preparation
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Vegetables (white asparagus, carrots, spring onions, sugar snap peas, broad beans, butter bean) 700.0 g
Presentation
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Bread Crumbs
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Crazy Peas 10.0 pc
Preparation
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Potatoes Preparation
- Peel and wash the potatoes and cut them into slices of about 4 mm.
- Mix margarine with the eggs and season with salt and pepper.
- Mix the potatoes with the egg mixture and the grated cheddar.
- Distribute the mixture in a suitable greased baking tray and finish off with the sage leaves.
- Bake the potato pie at 160ºC for about 45 minutes.
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Lamb Preparation
- Season the lamb rumps with salt and pepper and fry them in margarine.
- Cook the lamb rump in the ovens and then let them rest in aluminium foil.
- Deglaze the pan with the malaga and loosen the residue.
- Add the beef stock and bring it all to a boil.
- Reduce the gravy and season with the concentrated bouillon.
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Garnish Preparation
- Clean the vegetables and cut them into the desired form.
- Blanch the vegetables and season them
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Presentation
- Cut the potato pie and the lamb and divide them across the plates.
- Spoon the vegetables on together with the radish and crazy pea.
- Sprinkle on some pata negra crumbs and finish off with the malaga gravy.
