Tim Dela Cruz Lamb Rump with Piperade
- Prep time 5Min
- Cook time 25Min
- Technique Pan Fry / Saute
- Meat Lamb
- Cut Rump
- Serves 5
A bold and flavour-packed lamb rump dish served with smoky chorizo pipperade and a fragrant, crunchy herb pangrattato.
Ingredients
- 1.25kg lamb rump
For the Pipperade
- 500g tin roasted peppers
- 4 shallots bruinoise
- 3 garlic cloves finely chopped
- 20g bay leaf
- 30g smoked paprika
- 150ml sherry vinegar
- 2tbsp caster sugar
- 200g chorizo, skinned and sliced
- 100ml water
- 1/2 bunch parsley, picked and finely chopped
- Salt and pepper to taste
- Olive oil for cooking
For the Pangrattato
- 200g panko bread crumbs
- 30g finely chopped rose Mary
- 20g finely chopped thyme
- 2 garlic cloves finely chopped
- 2 zest of lemons
- Olive oil for cooking
- Salt and pepper to taste
Method
For the pipperade:
- Wash tinned peppers to remove the brine, then sliced in to julienne
- In a medium pan, render the chorizo then set the chorizo aside and save the fat that been rendered from the chorizo
- On the same pan sauté the shallots, garlic and bay leaf
- After that add the paprika and cook for about 2 minutes, then add the peppers and de glaze the pan with the sherry vinegar
- Add the sugar and water then reduce down till thicken
- Add the chorizo to the mix and finish off with finely chopped parsley
For the pangrattato:
- 200g panko bread crumbs
- 30g finely chopped rose Mary
- 20g finely chopped thyme
- 2 garlic cloves finely chopped
- 2 zest of lemons
- Olive oil for cooking
- Salt and pepper to taste
