This was the first time, I cooked with lamb rump. When they told me that the product was Pure South lamb, I was excited as the product was known to me and we offer it at the cafe as well. Our favorite products from Pure South are the lamb leg, which we offer during our Ramadhan Buffet and the lamb racks, which is a popular entree on our Dinner Menu.
The supplier for Pure South, Fatric Sdn Bhd's office was a ways off from Bandar Baru Bangi, all the way to Selayang, over an hour's drive there, with heavy traffic all along the way. As the meat was chilled, it was imperative for me to get the products, store it in a chiller and use it right away for best results.
I was given a packet of 4 rumps to test and what better way to test its tenderness than to put it in a local dish, the lamb korma. By boiling it I would see how the meat faired as sautee-ing would definitely be delicious. Roasting would be another delicious, and known option.
I found out that the lamb was super tender, even though the meat was lean, and that it did not require a long cooking time. And so I concluded that the cooking time for the lamb would be just enough for the meat to cook. During the demo, I sliced the meat thinly, not the usual cubes traditionally done for the local lamb product, which requires a long cooking time (1 to 1 1/2 hours to get tender). Also I boiled the potatoes first and added those in when the cooking was almost done. Everything else was cooked the same as traditionally done for this local dish. And what could be better than serving lamb korma on Basmati Rice. Although this was the second dish I demo-ed, it finished quickly, even before the Roasted Lamb. I guess because it was lunch time, and Malaysians cannot resist a rice dish during lunch time.
The Roasted Rosemary Lamb turned out great, as expected. Cooking time, not more than 15 minutes at 190 degrees C, made it come out medium done-ness. I love it medium-rare but as my audience is Malaysian, and Malaysians like their meat done well, I decided to be safe and keep it at medium done-ness. A perfect match for the roasted lamb was a homemade pesto and boiled baby potatoes.
We had quite a crowd during this time, and my friends from Fatric and NZTE helped to serve the portions to the customers as well as taking the time to answer queries and helping customers with their purchase of the products in the chiller nearby.
The star of the show was my third and last recipe for Seared Lamb Racks with sauteed mushrooms and baby spinach. The searing meat and its aroma was a crowd puller indeed and we made good work of giving everyone a bone which was finger friendly as we bought out the cutlery stock on the shelves of the supermarket.
It was a good day, good food and most of all good people. I love sharing with everyone delicious, home-cooked meals, especially using fresh, quality and sustainable products. Good for Earth too!
Don't forget to Shop and Win!
~ Aunty Faizah
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