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Malta Food

Le Méridien Malta Hotel Recipe: Lamb Symphony

Other recipes:

• Salmon Delicacy

Best End of Lamb with mushroom infused potato mash enhanced by a tomato & olive lamb jus

Contact our Head Chef Reuben Grixti here

Ingredients for 4 people:                                                                                                      

• 2Lamb Rack
• 350g Peeled Potatoes
• 200g onions
• 50g puy lentils, soaked overnight
• 200g White Cabbage, cut into fine julienne strips
• 150g Cauliflower florets
• 100g French Beans
• 200g Mushrooms ( Oyster & Paris)
• 40g Butter
• 2 tsp each finely thyme, basil, mint, chives and parsley, finely chopped
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 2 tbsp truffle oil
• sea salt and freshly ground black pepper

For the Sauce:    

• 1 Bay Leave
• 1 small onion, peeled and halved
• 1 small carrot, peeled
• 1 celery stick
• 100ml Red wine
• 290ml Lamb or Beef stock or cube
• 2 Garlic clove
• 30g Chopped black olives
• 100g tomato concasse(peeled, deseed and chopped)

In a thick bottom Pot boil the potatoes, drain and mush. Add fresh cream, seasoning ,truffle oil and mix well. Heat the oil in a sauté pan and sweat the mushrooms, season and finish with a knob of butter and lemon juice. Mix with the mash potato and set aside.

Drain the lentils, then place in a saucepan with the bay leave, (30g) onion and(30g) carrot. Cover with fresh water, bring to the boil, then turn down to a simmer and cook for about 15-20 minutes until just tender. Drain, remove the bay leave, onion and carrot then set aside.

In a small pan, melt half the butter and sweat the cabbage for 8minutes or until just wilted, stirring occasionally. Mix with the lentils and set aside.

Blanch the French Beans, Cauliflower and thinly sliced Carrots in boiling salted water for 8 minutes,  then drain, refresh in cold water, drain again and set aside.

Preheat the oven to 200C. Cut the meat from both sides of the best end of lamb and trim into neat fillets. (Keep 1 bone in each rack and the rest of the bones keep  for the sauce). Mix together the herbs, setting aside about 2 tsp for the sauce. Roll the Lamb in the remaining herbs, making sure they are evenly coated.

Heat the oil in an ovenproof sauté pan and fry the Coated Lamb quickly on all sides to seal. Roast in the oven for 8 minutes or until the lamb are just pink in the centre. Remove and set aside.

Sauce: In a thick bottom pot brown the onion, carrot, add the wine reduce by 1/2 add the stock, celery, thyme and lamb bones and boil until reduced by two-thirds. Stain and add chopped tomatoes and olives. Set aside.

To Serve: Reheat the potato mash and the glazed mushrooms in a pan (they won t need additional liquid). Return the lamb stock to the boil, add the reserved herbs, check seasoning and whisk a knob of butter.
Reheat the lentils and cabbage in one pan and the French Beans, Cauliflower & Carrots in another.
Cut the lamb into neat slices and place on the Cabbage & lentils. Arrange the glazed vegetables, around the lamb. Bring the sauce back to the boil ,add tomato concasse and chopped olives and nape (coat) the lamb with about a spoonful of sauce and spoon the rest over the vegetables.

Serve immediately and indulge to Le Méridien Flavors

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