Chef's Recipes

Scotch Lamb Two Ways

Autumn Greens, Celeriac, Woodland Chanterelles, Bacon Jus

Serves 2

To celebrate #scotfoodfort21, I reflect on the ultimate comfort food, using the best of local, sustainable, and seasonal ingredients. Easy, nourishing and packed with flavour.

- Shaune

Equipment Focus

This recipe was cooked on the I91104C Falcon Induction Range with 4 x 3.5kW energy efficient heat zones. Find out more about this induction range here.

A few Benefits and Features: The Falcon Induction Range

• In-built pan detection delivers energy savings
• Low heat emissions - much cooler working environment
• Instant heat, rapid heat up

Ingredients

All meats used are Scotch Lamb Certified:
145g Lamb Neck Fillet
150g Lamb Rump Steak

75g Foraged Woodland Chanterelles
75g Sweet Hard Cabbage
75ml Chicken Stock
75ml Water
120g Celeriac
40g Fresh Peas
100g Fresh Broad Beans
2 x Slices of Streaky Bacon
100ml Lamb Jus
1 x Slice of Sourdough Bread
2 x Sprigs Rosemary
1 x Clove Garlic
½ Shallot
½ cup of Red Wine

Method

Lamb

• Remove all gristle from lamb neck fillet and lamb rump steak. Set aside.

Celeriac Puree

• Place celeriac in saucepan, cover with half of the chicken stock and half water. Lightly season. Cover with paper lid and braise until soft. Then puree and pass.

Chanterelles

• Clean chanterelles by brushing away any sand.

Cabbage

• Wash, dry and blanch in seasoned water then portion.

Peas and Broad Beans

• Wash, dry and boil in pot, then blanch in seasoned water.

Lamb Jus

• Lightly Caramelise the streaky bacon then deglaze with ½ cup of red wine. Reduce by ½. Add the lamb jus and reduce by a further half.

Sourdough Breadcrumbs

• Blend the sourdough and rosemary to fine breadcrumbs and season.

Cooking and Plating

• In a non stick pan with a little olive oil seal off both neck and rump of lamb, 3 minutes on each side. Continue to turn the lamb as you cook it.
• Remove the rump, let it rest in a warm place and turn the heat down in the pan.
• To the pan, add 50g butter, 1 clove garlic and ½ sliced shallot. Then braise the lamb neck for a further 5 minutes.
• Bring all other ingredients to temperature.
• Take the lamb neck, roll it in the breadcrumbs and place in a hot oven for 3 minutes.

Start plating and enjoy, perhaps with some potato douphinoise like I did.