Rump of Lamb

by Simon Ball - 31st May 16

RUMP OF LAMB

with charred potatoes, ratatouille vegetables, Tomato and basil sauce.

by Chef Manager Simon Ball

The Restaurant Ribby Hall

Ingredients (Serves 2)

  • 2 x 8oz rump/chump of lamb
  • 100g x red pepper cut into ½ inch squares
  • 100g x courgette into ½ inch squares
  • 1 x baby aubergine cut in two
  • 100g cherry vine tomatoes cut in half
  • 20g x green olives cut in half
  • 2 x shallots finely diced
  • 5 x cloves of garlic finely chopped
  • 250ml x tomato juice
  • 50 ml x good white wine
  • 250 ml x fresh chicken or beef stock
  • 4 x large maris piper potatoes
  • 1 x bay leaf
  • 10g x fresh thyme
  • 20g x fresh basil
  • Extra virgin olive oil
  • Salt and freshly ground black pepper

Method

  • Pre- heat oven to 170 ͦc and prepare lamb by removing top layer of bark fat leaving the lovely fat underneath, and marinade in a little chopped garlic, fresh thyme and olive oil for at least 1 hr or night before if time.
  • Peel and wash potatoes and cut into 1 inch cubes and par boil in salted water until just tender
  • Prepare vegetables, season and quickly sear courgette, aubergine and red peppers in a little olive oil for 1 minute, then set aside.
  • Heat a little olive oil in a saucepan and sweat the shallots and garlic down without colour, add the bay leaf and white wine and reduce by half
  • Next add the stock and simmer gently to achieve a coat the spoon consistency, once achieved set aside and add the tomatoes, olives, red pepper, courgette and aubergine
  • Heat a non stick frying pan on a medium heat and pan fry the lamb using some of the marinade for 3 mins either side until browned,
  • Transfer to oven proof tray and roast for 12 mins, meanwhile heat a griddle pan and char the potatoes for 1 minute each side making sure there seasoned and greased in a little olive oil prior.
  • Once the lamb has cooked rest for 6 mins, using this time to heat the sauce back up with the ratatouille and finish with fresh torn basil,
  • Carve the lamb across the grain into 4 slices and assemble on the plate with the potatoes round the side and the sauce in between. (this dish is also fantastic with some crumbled feta cheese on top as an optional extra)

A little something red to accompany

by Assistant Manager Ben Bull

Ribby-Hall-SB&H0361

Try Cristobal 1492 Malbec, 2014, £29.50

Producer: Don Cristobal

Grape Variety: 100% Malbec

Origin: Mendoza region of Argentina, South America

Area of Origin: Rodriguez Peña, Junín, Mendoza Province

Vineyard: La Niña, plot 2F – adjacent to Andes Mountains

Altitude: 630 meters above sea level

Production; Harvested by hand in March. Cold pre-fermentative maceration for 4 days and subsequent alcoholic fermentation at controlled temperatures between 26°C and 28°C, favouring the extraction of the finest substances of each grain. 28-day maceration for later drawing off and malolactic fermentation in pools. 20% of the wine was stored for 9 months in oak barrels combining the noble qualities of oak with the intense fruity aromas.

Tasting Notes; At sight, it has intense and bright red purplish tones. Fine and elegant aroma with a perfect combination of ripe red fruits and spices, enriched by the French oak. In the mouth it is balanced with soft tannin’s.
Serving temperature; 18º C.

For more information on The Restaurant, click here.

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