Executive Head Chef of Alexander’s Bar and Kitchen, Struan Macintyre, shares signature dish, Cuban Influenced Yorkshire Lamb Rump with mojo feta, pomegranate, coriander and tobacco rice…
This recipe of pomegranate marinaded Yorkshire lamb rump, mojo fettle, tobacco rice and pomegranate seeds, brings together some of the best local produce with the flavours of Central America to create a dish that is subtly spiced but with a light, fresh, sweet crunch.
“My aim is to always celebrate the produce on the market at the minute, crafting a menu of simple dishes, but which are well executed and full of flavour. The spice routes of Antipodean Asia and America informs a lot of my cooking and was the inspiration for this wonderful mojo marinade.”
1 red chilli deseeded
25g ginger root grated
3 cloves garlic
200ml olive oil
50ml sherry vinegar
Juice and zest of one lime
Salt to taste
250g Yorkshire Fettle Cheese (or feta, if not available)
De-seed and chop chilli finely. Grate ginger and garlic so they puree easily in a blender. Clean herbs and remove any large stalks, retaining any smaller softer stalks. Puree all in a blender with oil, vinegar, juice and zest. Let down if needed with more oil until loose and of pesto consistency.
Dice Fettle into approx. 1cm squares and gently fold into the Mojo, and marinate for at least one hour (will keep up to two days)
100g brown or wild rice
300ml vegetable or rapeseed oil
Pinch of salt and sugar for seasoning
Works best with brown or wild rice, however red rice or white rice also works. Make sure to have a suitable utensil to collect the rice and a bowl to drain, as the cooking happens quite quickly.
Put the oil in a deep solid-based pan and heat to a high frying heat, ideally 200’C. Put one or two pieces of the rice in the oil and once they puff and pop like popcorn it is ready. Drop in all the rice, or as much as is comfortable to handle. It should instantly toast and puff like popcorn and double in size. Once it stops bubbling and popping, turn off the heat and immediately remove and place on draining bowl. Remove the pan of oil to a safe place and allow to cool. Season rice with a pinch of sea salt and sugar.
4 lamb rump, 4-6 ounce each approx.
200ml pomegranate molasses
100ml red wine for deglazing
Seeds of 1 pomegranate
Marinade the lamb rumps in the molasses ahead of time, preferably 1-2 hours. When ready to cook, heat a good-sized solid frying pan until medium hot, season with a pinch of sea salt on each side of the meat. Start the lamb rump skin side down until the fat starts to render and a nice caramel crust forms. Turn each rump to brown each side and return to skin side, place in the oven at 180’C for about 8-10 mins, remove from pan and rest. Return pan to heat and deglaze with red wine, allow to reduce and thicken to a honey-like consistency – add more molasses if desired to achieve a shiny jus or gravy.
To assemble, place a small pile of the Mojo Fettle on one side of the plate, slice the rump into 3 or 4 pieces and lay alongside the Fettle and coat with the now reduced jus. Sprinkle over the pomegranate seeds and tobacco rice. Add a small sprig of coriander if desired.